Certified Executive Chef Mark Shoopman prepares another wonderful summer salad... marinated vegetables with shrimp (and love)! Enjoy!
Marinated Vegetable Salad with Shrimp
By Certified Executive Chef Mark Shoopman of Lutheran Hillside Village.
½ cup Cherry tomatoes, cut in half length wise
½ cup Vidalia sweet onions, cut in half and sliced thin
½ cup Fresh English cucumber, sliced into coins
½ cup Fresh sweet corn, cut off the cob
½ cup Sweet orange, yellow or red peppers, sliced into strips
2 tablespoons Fresh parsley, minced
2 tablespoons Fresh basil, rough chopped
20 each Chilled cocktail shrimp
- Combine all the vegetables and herbs in a large serving bowl and chill.
½ cup Extra virgin olive oil
¼ cup Red Wine vinegar, (can substitute rice wine vinegar for a milder flavor)
3 tablespoons White sugar, more if you like it sweeter
Pinch Celery seed
To taste Kosher salt and freshly ground black pepper, or more to taste
4 large Fresh garlic cloves, minced or smashed
In a small bowl combine all the ingredients except the salt and pepper and whisk together to mix completely. Season with the salt and pepper to taste. Allow to rest for 10 minutes so the flavors are properly introduced! Mix again just before using.
Pour the dressing over the vegetable salad and mix well. Chill 30 minutes before service. On chilled plates or small bowls, lovingly mound a small nest of leaf lettuce onto the side of the dish and then place a generous scoop of the salad in the middle and garnish with fresh lemon and 4 or five chilled shrimp and fresh lemon wedge, if desired.
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