Mint adds a refreshing punch to Michel Benasra's warm shrimp appetizer. It's inspired by a salad Benasra enjoys at a favorite restaurant in the south of France.
Plus: More Appetizer Recipes and Tips
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 1/2 tablespoons sherry vinegar
Salt and freshly ground pepper
1 medium onion, finely chopped
1 1/2 pounds medium shrimp, shelled and deveined
1/4 cup mint leaves, torn in half
3 tablespoons golden raisins (optional)
1/4 teaspoon ground cumin
1 pound mesclun salad greens
How to Make It
In a small bowl, whisk 7 1/2 tablespoons of the olive oil with the sherry vinegar. Season with salt and pepper.
Heat the remaining 1 1/2 tablespoons of olive oil in a large skillet. Add the onion and cook over moderate heat, stirring, until softened and just beginning to brown, about 7 minutes. Add the shrimp, mint, raisins, cumin and a pinch each of salt and pepper and cook, stirring, until the shrimp are pink, about 7 minutes.
In a large bowl, toss the mesclun with the dressing and mound on 10 plates. Scatter the shrimp over the salads.
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