* Percent Daily Values are based on a 2000 calorie diet.
Shrimp wedge salad
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Main Course, Salad
Cuisine: American
Servings: 4
Calories: 166kcal
Author: Carla Hall
Equipment
Bowl
Frying pan
Ingredients
For the shrimp (prawns):
1vine-ripened tomato
454gextra-large shrimp (prawns)peeled and deveined
2spring onionssliced on the bias
2garlic clovesthinly sliced
1tsplemon zest
1tbsplemon juice
1/4tspsalt
1/8tspchili flakes
2lemonssliced
For the salad:
1head romaine lettuce
2tbspcrumbled feta
2tbspchopped Spanish olives
1/4cupminced flat-leaf parsley
1tbspminced chives
Method
For the shrimp: Cut the tomato in half. Squeeze the juice from one half in a bowl. Reserve the other half for the salad. Add the shrimp and all ingredients through chili flakes to the bowl. Mix well.
Prepare a parchment packet: cut two 15-inch squares of parchment paper and one of aluminum foil. Lay the parchment paper on top of the aluminum foil and then line it with the lemon slices. Place the shrimp mixture on top of the parchment paper. Fold all the ends together firmly to make a tightly sealed packet.
Heat a skillet (frying pan) over medium heat. Place the packet in the skillet. Cook over medium heat for eight to 10 minutes. For the salad, slice the romaine vertically into four wedges. Divide the wedges among four plates. Stir one tablespoon of the feta into the shrimp.
Spoon the shrimp over the romaine wedges. Sprinkle with Spanish olives, the remaining feta, minced parsley, and chives. Dice the other tomato half and sprinkle over the wedges.