Pickled Shrimp Salad
A delicious tangy salad served cold for a perfect summer lunch.
Ingredients
- 2 lbs wild shrimp (16-20 count)
- 1 cup quartered cherry tomatoes
- 2 tbsp capers drained
- 1 small Visalia onion VERY thinly sliced
- 1/4 cup parsley finely chopped
- 3 tbsp rice vinegar
- 3 tbsp extra virgin olive oil divided
- 1 tsp dried oregano
- 1 tsp sugar
- 1.5 tsp kosher salt (Morton's) divided
Instructions
- Preheat oven to 350 degrees. Peel shrimp and take off tails. Place on a parchment lined baking sheet and drizzle with 1 tbsp olive oil, 1/2 tsp salt and 1 tsp oregano. Bake for 12-15 minutes until cooked though .
- Cut your lemon in half. Thinly slice one half of the lemon using a knife or mandolin. Place in a large bowl. Juice the other half into the same large bowl.
- Thinly slice the onion and place it into the same bowl along with the drained capers, quartered tomatoes, parsley, rice wine vinegar, 2 tbsp olive oil, 1 tsp sugar, and 1 tsp kosher salt. Mix in the warm shrimp and toss together well. You can serve it as is or put it covered into the fridge for the flavors to meld together and serve cold.