Florida Gulf Shrimp Niçoise Salad

servings 5

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Ingredients

1 pound Florida gulf shrimp, peeled, tails off

½ pound Florida small potatoes, halved and blanched

½ pound Florida green beans, trimmed and blanched

1 cup Florida roasted red pepper, sliced thick

8 ounces Florida salad greens

3 Florida lemons, halved

1 cup Creamy Florida Lemon Vinaigrette

1 cup cannellini beans, drained and rinsed

1 cup assorted olives, pitted

1 tablespoon fresh herbs (parsley, rosemary, dill), chopped

1 tablespoon Florida seafood seasoning blend

1 teaspoon olive oil, plus more as needed

Creamy Florida Lemon Vinaigrette

1 Florida lemon, zested

3 tablespoons Florida lemon juice, freshly squeezed

1 teaspoon Florida all-purpose seasoning blend, plus more to taste

½ cup plain Greek yogurt

3 tablespoons olive oil

1 teaspoon fresh garlic, chopped fine

2 tablespoons fresh herbs (parsley, dill, rosemary), chopped fine

1 tablespoon Dijon or whole grain mustard

Preparation

Preheat a large pan over medium-high heat. Char 5 lemon halves, cut side down. Remove from pan. Season the shrimp with ½ teaspoon seafood seasoning, 1 teaspoon olive oil and ½ teaspoon chopped herbs. Drizzle the hot pan with olive oil and add the seasoned shrimp. Cook for 2 minutes on each side, until just done, then remove from pan. Arrange salad greens on a platter and drizzle with 1 tablespoon vinaigrette. Add green beans, potatoes, cannellini beans and roasted red peppers in small bunches. Scatter olives throughout and drizzle vinaigrette, to taste. Add shrimp, herbs, grilled lemon halves and a light sprinkle of seafood seasoning. Serve immediately.

Creamy Florida Lemon Vinaigrette

Whisk all ingredients in a small mixing bowl. Adjust seasoning, to taste. Refrigerate until ready to serve. Chef Tip: Best if prepared the night before!

peppers potatoes

Florida Gulf Shrimp Niçoise Salad

Ingredients

Preparation

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