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Dilled Shrimp and Sugar Snap Salad Print Email


10 pieces Peeled and Deveined Raw Shrimp
1 Tablespoon Olive Oil
1 Tablespoon Lemon Zest
Fresh Dillweed–a few stems
1 teaspoon Sea Salt
Sugar Snap Peas—a handful, maybe 12-15 pieces
Cucumber—just a piece (less than half of one)
4-5 roasted Baby New Potatoes
Mixed Salad Greens, washed and dried

Place shrimp in a bowl and toss with olive oil, lemon zest, and sea salt. Wrap each shrimp with a sprig of dill.

Blanch Sugar Snaps in a skillet of boiling water for less than a minute–forty five seconds. Remove and chill.

Slice cucumbers and new potatoes.

Heat a skillet and drop in shrimp to sear for a minute one one side–then flip and sear on the other. Remove from heat and let the shrimp sit in the skillet.

Arrange lettuces on the plate. Add a ring of slice cucumbers and new potatoes, then sugar snaps.

Top with cooked shrimp. Drizzle with lemon-dill aioli and garnish with a few dill sprigs and lemon slice.

serves 2 - http://nancyvienneau.com/blog/recipes/delicious-shrimp-and-dill/
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