Cold Harissa Shrimp Salad with Herbs and Goat Cheese

Cold Harissa Shrimp Salad with Herbs and Goat Cheese

Author note: The shrimp can also be baked at 425 degrees for 10-12 minutes.

1 to 1 1/2 pounds shrimp, peeled and deveined

5 ounces harissa

1/4 teaspoon smoked paprika

3/4 teaspoons kosher salt

5 cups arugula

5 cups spinach

2 tablespoons mint, chopped

2 tablespoons dill, chopped

1/4 cup parsley, chopped

1/4 cup cilantro, chopped

cherry tomatoes (optional), sliced in half

goat or feta cheese, to top

lemon-garlic vinaigrette, recipe below

  1. Combine the shrimp, harissa, smoked paprika and salt in a medium bowl. Mix well to coat the shrimp. Marinate for 30 minutes.
  2. On the stovetop or grill, cook the shrimp over medium heat for 3 minutes per side (a total of six minutes). Set aside and chill for at least 4 hours or over-night in the fridge.
  3. When ready to assemble the salad place serving bowls into the freezer.
  4. Place arugula, spinach and herbs into a large bowl. Toss to combine. Add shrimp, cheese and vinaigrette to the salad. Toss well and place into chilled serving bowls. Serve immediately.

for the lemon-garlic vinaigrette

1/4 cup olive oil

2 tablespoons red wine vinegar

fresh lemon juice from 1/2 lemon

3/4 teaspoon kosher salt

1 garlic clove, crushed

  1. Combine all ingredients into a jar. Seal and shake until combined. Place in the fridge and chill for at least 4 hours.

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