Roasted Shrimp Salad with Tomatoes and Olives
With no boiled shrimp and no mayo, this shrimp salad is immediately set apart from its traditional counterpart. It’s actually closer to a scampi sandwich. Eschewing the mayo keeps the contents light and the flavor assertive. Throwing a party? As the shrimp are particularly beautiful, this recipe could also be used to make canapés.
Recipe information
Yield
makes 4 open-faced sandwiches
Ingredients
Preparation
Step 1
Add 2 tablespoons of the oil and the sliced garlic to a large skillet placed over medium-high heat. Once the garlic is fragrant, add the shrimp and season with salt and pepper. Add the red pepper flakes and sauté for about 5 minutes, until the shrimp are cooked through. Pour the white wine into the skillet and stir to dissolve bits stuck to pan. Remove the pan from the heat. Transfer the shrimp to a bowl and set aside to cool.
Step 2
Combine the shrimp with the tomatoes, olives, parsley, dill, green onions, lemon zest and juice, the remaining 1/2 cup oil, and the oregano. Season with salt and pepper, if necessary.
Step 3
Grill the bread on both sides and lightly rub with the garlic clove. Place the shrimp salad on top and serve open-faced.
