with Sautéed Shrimp, Feta Cheese, and Assorted Crispies

Ingredients

• 1 cup peanut oil
• 1 small baking potato, peeled and julienned
• 1 leek, trimmed and julienned
• 1 carrot, peeled and julienned
• 2 green onions, cut into 2-inch lengths and julienned
• Salt and freshly ground pepper
• 45 large shrimp, peeled and deveined (under 15 pieces per pound)
• 1/4 cup olive oil
• 2 1/2 pounds mixed salad greens
• Mint Dressing
• 1/4 cup julienned fresh mint
• 1/2 red onion, finely diced
• 4 ounces feta cheese, crumbled

Instructions

1. In a small saucepan, heat the peanut oil over medium-high heat. Fry the potatoes, a handful at a time, until golden brown, then transfer to paper towels to drain. Repeat with the leeks, carrots, and green onions, frying each vegetable separately. Toss the vegetables together in a large bowl, season with salt and pepper to taste, and set aside.

2. Season the shrimp all over with salt and pepper to taste. In a large skillet, heat the olive oil over high heat. Sauté the shrimp, being careful not to crowd the pan, until pink, about 2 minutes per side. Set aside.

3. Place the salad greens in a large bowl, add all but 2 tablespoons of the Mint Dressing, and toss well.

4. To serve, arrange the salad in the center of a serving platter. Sprinkle shrimp with the remaining dressing and arrange around the edges of platter. Top the greens with a nest of the fried vegetables and serve.

Note: The shrimp can be barbecued or grilled for even more flavor.

Other Salad Recipes

Crab Cocktail Salad
Cucumber, Tomato, and Feta Salad
Frisée with Croutons & Bacon
Grilled Salmon Salad
Scallops and Grapefruit Salad
Shrimp Avocado Ritz
Tuna Sashimi Salad

Other Shrimp Recipes

Grilled Shrimp and Scallops
Peri-Peri Prawns
Stir-Fried Shrimp