Shrimp Salad with Lemon-Dill Vinaigrette

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You can cook the shrimp and toss it with the vinaigrette a day in advance, then mix with the vegetables just before serving. The Lemon-Dill Vinaigrette is also delicious drizzled over grilled fish or shrimp or on Cucumber, Avocado, and Tomato Salad.


3 bay leaves
2 tablespoons white distilled vinegar or white wine vinegar
2 pounds fresh jumbo shrimp, shells on
½ pound snow peas or sugar snap peas
1 red bell pepper, cored, seeded, and julienned
3 scallions, trimmed and julienned
3 carrots, peeled and julienned
2 tablespoons chopped fresh dill
2 tablespoons peeled, julienned fresh ginger
1 cup
Lemon-Dill Vinaigrette
1 bunch of watercress, washed, drained, and stems removed
Salt and freshly ground black pepper to taste

1. Combine about 12 cups water, the bay leaves, and vinegar in a large pot and bring to a boil.

2. Add the shrimp and cook 2 to 3 minutes, stirring occasionally, or until firm and pinkish in color. Do not overcook or the shrimp will be tough. Remove from the heat, drain, and rinse the shrimp with cold water until cooled. Peel the shrimp, leaving the tail section intact; set aside to drain.

3. Meanwhile bring a large saucepan of water to a boil. Add the snow peas and cook about 1 minute until bright green and crisp-tender.

4. Drain immediately and immerse the peas in a bowl of cold water to stop the cooking process. Set aside to drain thoroughly.

5. Combine the red bell pepper, scallions, carrots, snow peas, dill, ginger, vinaigrette and watercress in a large bowl with the shrimp. Season with salt and pepper and toss lightly to mix. Serve immediately or refrigerate until ready to serve.


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