Orange & Black Pepper Shrimp Salad
A blend of bitter Treviso (a long, thin type of radicchio), spicy arugula and sweet romaine lettuce forms the base of this healthy main-course shrimp salad recipe. Pairing the mix of greens with savory shrimp, tart oranges and briny capers brings everything into bright and flavorful balance.
- 3 medium oranges
- 2 teaspoons whole black peppercorns, divided
- 2 cups loosely packed flat-leaf parsley leaves (about 1 large bunch), divided
- 4 tablespoons chopped toasted walnuts, divided
- 3 tablespoons walnut oil, divided
- 2 tablespoons red-wine vinegar
- 6 teaspoons capers, rinsed, divided
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 small clove garlic, minced
- ¼ teaspoon salt
- 1 large head Treviso or small head radicchio, cut into bite-size pieces
- ½ small head romaine or 1 heart of romaine, cut into bite-size pieces
- 3 cups arugula
- 1 pound peeled and deveined raw shrimp (21-25 per pound)
- With a sharp knife, remove the skin and white pith from oranges. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding the membranes. Transfer the orange segments to another bowl with a slotted spoon and set aside.
- Crush peppercorns with a mortar and pestle or place in a small sealable bag and crush with a small heavy skillet, the smooth side of a meat mallet or a rolling pin.
- Pour ¼ cup of the orange juice from the bowl into a blender. Add ¼ teaspoon of the crushed pepper, 1 cup parsley, 3 tablespoons walnuts, 2 tablespoons oil, vinegar, 2 teaspoons capers, mustard, honey, garlic and salt; puree until smooth.
- Combine Treviso (or radicchio), romaine, arugula and the remaining 1 cup parsley in a large bowl. Toss with ½ cup of the dressing.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with the remaining crushed pepper. Add the shrimp to the hot skillet and cook until bright pink and browned, 1 to 3 minutes per side.
- Transfer the salad to a platter or 4 dinner plates. Top with the reserved orange segments, the shrimp and the remaining 4 teaspoons capers and 1 tablespoon walnuts. Serve drizzled with the remaining dressing.
MAKE AHEAD TIPS
- Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound.
- To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. The “vein” running along a shrimp’s back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract. To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
- For the best flavor, toast nuts and seeds before using in a recipe. To toast seeds, sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. To toast whole nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)
- Cover and refrigerate the dressing (Step 3) for up to 1 day.