Pickled Shrimp Salad
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Pickled Shrimp Salad
Pickled Shrimp Salad
Ingredients
Pickled Shrimp:
8 cups water
2 tbsp. Old Bay Seasoning
1 lb. medium shrimp (26-30 count), peeled and deveined
1/2 tsp. celery seed
1/4 tbsp. whole allspice
1 cup extra virgin olive oil,
1/3 cup fresh lemon juice
1/4 cup packed flat-leaf parsley leaves, finely chopped
1 tbsp. kosher salt
1/4 tsp. crushed red chile flakes
12 dried bay leaves
2 cloves garlic, finely chopped
1/2 medium yellow onion, thinly sliced lengthwise

Tahini Vinaigrette:
1 cups olive oil
1/4 cup fresh lemon juice
1/4 cup tahini
4 tsp. finely grated lemon zest
Salt to taste
Pepper to taste

Salad:
2 cups Earthbound Farm Power Greens
1/4 cup garbanzo beans, drained and rinsed
1/4 cup thinly sliced persimmons*
1/4 cup thinly sliced radishes*
2 tbsp. thinly sliced shallots
1/2 tbsp. black sesame seeds
Directions

Prep: 1 hour, Cook: 2 minutes, Marinate: overnight, Serves: 8

1. To prepare shrimp, bring water and Old Bay to a boil in a large saucepan; add shrimp and reduce heat to low. Cook for about 2 minutes or until shrimp are pink. Drain and transfer to a bowl of ice water to chill, then drain again.

2. Finely grind celery seeds and allspice in a spice grinder. (If you don’t have a grinder, simply substitute with 2 tsp. Old Bay Seasoning). Stir spices, oil, juice, parsley, seasonings and garlic together in a bowl.

3. Layer shrimp and onions in a 1-quart glass jar; pour spice mixture over top. Seal and chill overnight before serving.

4. To prepare vinaigrette, whisk together all ingredients.

5. To prepare salad, combine greens, garbanzo beans, 12 pickled shrimp and 3 tbsp. tahini vinaigrette and gently mix. Season with salt to taste, then mix again.

6. Place salad on a large serving plate, lightly mounding the salad. Top randomly with persimmon and radishes, then sprinkle with sesame seeds.

*For a professional look, cut a slit on one side of persimmons and radishes, then fold in to make a little funnel.