Roasted Shrimp Salad

This is a great shrimp recipe anytime of the year, not just for the summer months. It is refreshing in the winter and it will remind you of good things to come. If you can, grill the shrimp on skewers on a outdoor grill or use a grilling pan on the stove. The method below is for when you just can't get outside and the oven is the only option. Either way you do it, it will turn out just as great. Enjoy!




Roasted Shrimp Salad

about 6 servings


2 1/2 pounds medium shrimp
3 tablespoons olive oil
1 tablespoon limejuice
3 tablespoons orange marmalade, warmed
1/2 teapsoon dried red pepper flakes, optional
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
zest of 2 oranges
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 tablespoons minced fresh chives, dill or cilantro
1 cup cherry or grape tomatoes, quartered
1/4 cup pitted Niçoise olives, roughly chopped, optional 
2 tablespoons capers, drained
2 tablespoons minced red onion

Peel and devein the shrimp, wash under cold water. Pat dry and place in a glass bowl. Mix the olive oil, limejuice, marmalade, pepper flakes, salt and black pepper together and toss into the shrimp. Cover and refrigerate for 30 minutes. Place on a sheet pan in a single layer and roast in a 400 degree F. oven for about 6 to 8 minutes or until shrimp just begins to turn pink and the flesh is firm and cooked through. Remove from oven and allow to cool.

Make the sauce by whisking the mayonnaise, orange zest, juice and vinegar together. Season with salt and pepper if needed. Fold in the cooled shrimp along with the chives, tomatoes, olives, capers and onion. Allow to set for 30 minutes before serving or refrigerate until served. Best if served at room temperature. Serve or lettuse leaves or whole wheat bread.