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Shrimp Salad Nicoise

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Ingredients
  

Garlic Bomb Vinaigrette

  • 1 cup olive oil
  • ⅓ cup red wine vinegar balsamic vinegar, or your favorite vinegar
  • 3-5 cloves garlic pressed or minced
  • 1 tablespoon yellow or Dijon mustard
  • 1 big pinch each salt and fresh ground pepper

Gulf Shrimp Salade Nicoise

  • ½ pound large gulf shrimp grilled
  • Old Bay seasoning
  • Olive oil
  • 1 bunch romaine lettuce or lettuce of your choice
  • 2 large tomatoes
  • 3 eggs hard boiled and peeled
  • 10 baby potatoes new or fingerling
  • 4 ounces olives of your choice
  • 4 ounces whole green beans
  • Fresh basil chopped, as garnish
  • Fresh Italian parsley chopped, as garnish
  • Optional: Zucchini blossoms to garnish
  • 2 tablespoons Garlic Bomb Vinaigrette

Instructions
 

Garlic Bomb Vinaigrette

  • Put all the ingredients into a mason jar or other recycled jar and shake. The longer it sits, the stronger the flavor. Serve with fresh vegetables and salad greens. The mustard functions as an emulsifier and helps the dressing stick to the lettuce leaves.

Gulf Shrimp Salade Nicoise

  • Season shrimp with Old Bay seasoning and olive oil, then place on a hot grill.  Grill on each side for 1–2 minutes.  (Shrimp can be boiled or sautéed if you like). Allow shrimp to completely cool, then peel and devein.
  • Wash romaine, dry leaves with paper towels, and chop into bite-size pieces
  • Slice tomatoes into wedges and toss in 2 teaspoons of the vinaigrette and chopped parsley and basil.
  • Place eggs in cold water and bring to a boil. Allow eggs to boil for 2 minutes, then remove from the heat and allow them to sit in the hot water for 20 minutes to finish cooking. Rinse in cold water and peel immediately. Slice eggs in quarters.
  • Boil potatoes until they are just tender, rinse in cold water, and allow to cool. Slice potatoes in half and toss in 2 teaspoons of the vinaigrette and chopped parsley and basil.
  • Add green beans to salted boiling water and allow to cook for 5–7 minutes, drain, and rinse in cold water. Allow to cool.
  • Place dried chopped romaine on a large platter. Place tomatoes in the center of the platter, then work your way out to the edges making small piles with the other ingredients. There is no set pattern, you just want to make it appealing to the eye.
  • Pour 2–4 tablespoons of the vinaigrette over the salad right before serving.