Cold Harissa Shrimp Salad with Herbs and Goat Cheese
Ingredients
1 to 1 1/2poundsshrimp, peeled and deveined
5ouncesharissa
1/4teaspoonsmoked paprika
3/4teaspoonskosher salt
5cupsarugula
5cupsspinach
2tablespoonsmint, chopped
2tablespoonsdill, chopped
1/4cupparsley, chopped
1/4cupcilantro, chopped
cherry tomatoes, optional, sliced in half
goat or feta cheese, to top
lemon-garlic vinaigrette, recipe below
for the lemon-garlic vinaigrette
1/4cupolive oil
2tablespoonsred wine vinegar
fresh lemon juice from 1/2 lemon
3/4teaspoonkosher salt
1garlic 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.