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Seared-Shrimp Salad With Crispy Shallots

Rated : 
 by 5 people
Makes: 4 servings Prep 15 mins Cook 10 mins View Nutrition Facts


  • 2 tablespoons  white wine vinegar
  • 1 teaspoon  Dijon mustard
  • 1 teaspoon  honey
  • 5 tablespoons  canola oil
  • 1 tablespoon  all-purpose flour
  • 3/4 teaspoon  black pepper
  • 1/2 teaspoon  salt
  • 1 large shallot, very thinly sliced
  • 2 butter or Boston lettuce heads, leaves separated and torn
  • 1/2 cup  basil leaves
  • 8 radishes, thinly sliced
  • 1 large ripe avocado, halved lengthwise, peeled, pitted and thinly sliced
  • 3/4 pound  large shrimp, peeled, deveined, tails intact
  • Nonstick cooking spray


1. In a small bowl, whisk together vinegar, mustard, honey and 3 tablespoons oil.

2. Place flour and 1/4 teaspoon each salt and pepper in a small ziplock bag. Add shallot, seal bag and dredge to coat.

3. Heat remaining oil in a large nonstick skillet over medium-high heat. Add shallot to pan; saute until golden, 2 minutes a side. Drain on a paper towel-lined plate.

4. In a medium bowl, toss together lettuce, basil and radishes and divide among four plates; top each with an equal amount of avocado.

5. Pat dry shrimp and season with remaining salt and pepper. Wipe skillet clean, coat with cooking spray and heat over medium-high heat. Add shrimp; sear until just cooked through, 2 minutes a side. Remove shrimp from pan and divide among four salads. Drizzle each with dressing and top with crispy shallots.

Seared-Shrimp Salad With Crispy Shallots
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lperry86 wrote:

It says the ad won't appear on the printed page, but it totally does...

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