Cold Harissa Shrimp Salad with Herbs and Goat Cheese
Ingredients
- 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
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
Instructions
- Combine the shrimp, harissa, smoked paprika and salt in a medium bowl. Mix well to coat the shrimp. Marinate for 30 minutes.
- 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.
- When ready to assemble the salad place serving bowls into the freezer.
- 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
for the lemon-garlic vinaigrette
- Combine all ingredients into a jar. Seal and shake until combined. Place in the fridge and chill for at least 4 hours.
Notes
The shrimp can also be baked at 425 degrees for 10-12 minutes.
