Skye On a Plate (Green Salad with Shrimp, Herbs, and Flowers) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds uncooked large shrimp, peeled, deveined | 5 tablespoons fresh lemon juice | 2 teaspoons sugar |
| 2 teaspoons Dijon mustard | 3/4 cup extra-virgin olive oil | 1/4 cup minced shallots |
| 2 ounces mixed greens (such as mustard leaves, arugula, mizuna, baby chard, baby kale, and pea sprouts) | 2 ounces fresh herb sprigs (such as chervil, basil, dill, tarragon, and mint) | 12 edible flowers (such as pansies, nasturtiums, marigolds, geraniums, and herb flowers) |
| 1 | Bring large pot of salted water to boil. Remove from heat. Add shrimp; let stand until just opaque in center, about 3 minutes. Drain and cool. |
| 2 | Mix lemon juice, sugar, and mustard in small bowl; gradually whisk in oil. Mix in shallots. Season dressing to taste with salt and pepper. |
| 3 | Arrange greens, herbs, and flowers in small clusters around edge of 6 plates. Toss shrimp with half of dresssing in medium bowl. Arrange shrimp in center of plates. Drizzle some of remaining dressing over greens and serve. |