Personally, I adore cold shrimp on a salad. I had an amazing salad recently while looking at the Pacific Ocean in Cardiff California. The sun was high, and the ocean was calm. A hot smooth day, perfect for a cold salad. What I loved about the salad were the delicate and flavorful shrimps. The secret is delicate simplicity of the preparation, it was perfect for the salad I now call a “Pacific salad” on which they sat.
Shrimp is a dish best served cold!
As yummy as this salad is I’m not sure you can wait for a hot day. Regardless when you serve it, this is the perfect backdrop for a long slow lunch with friends and cold white wine. Ideally served with a Napa Sauvignon Blanc.
When I made this at home, I did not want Ceviche style preparation by using raw shrimp whereas boiling some fresh shrimp just to marinate them I thought would make them too tough. Instead, I kept it easy, I used fully cooked frozen shrimp, and it is perfect.
Serve on top of the Pacific Salad
Marinated Shrimp (Prawns)
What I loved about the salad were the delicate and flavorful shrimps. The secret is delicate simplicity of the preparation, it was perfect for the salad I now call a “Pacific salad” on which they sat.
- 16-24 fully cooked frozen jumbo shrimps prawns (4-6 per person)
- 3 cloves of garlic
- 3 sprigs of basil
- 1/3 cup of white wine vinegar
- 1/3 cup of olive oil
- 2 tbsp. water
- A pinch of red pepper flakes
- 4 grinds of black pepper
- 6 grinds of sea salt
Roughly chop garlic, same with the basil, then integrate and chop fine. Place in a ceramic bowl or sealable plastic bag.
Add the remaining ingredients except the shrimp, mix.
Quickly rinse the fully cooked frozen shrimp and add, covering with the marinade. The shrimp will thaw while marinating. Consequently, not “overcook” in the marinade.
Let the shrimp thaw over 1 to 1.5 hours stirring or shifting every so often, if in a bowl keep them covered.
Serve on a Pacific Salad, using a drizzle of the marinade to dress the salad
I like to pair this simply, Napa Valley Sauvignon Blanc. The brilliant pale yellow colour with the citrusy limes, and fresh cut grass. Stoney and not too sweet, it lingers on the palate beautifully for a salad.