| |
Salads | |
| 1/4 cup olive oil Juice from 1/2 lemon 1 pound medium shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1 cup mayonnaise 1/4 cup sweet relish 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1 pound elbow pasta, cooked according to box directions 1 stalk celery, diced 1 sweet onion, diced 1/2 green bell pepper, diced 1/4 cup finely chopped fresh parsley Paprika, for sprinkling | |
| Preheat a grill pan or grill to medium-high heat. Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside. Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving. | |
Unrated | |
Sort