- HubPages»
- Food and Cooking»
- Main Dish & Side Dish Recipes»
- Salad Recipes
Shrimp Scampi Salad for a Valentine's Lunch
Shrimp Scampi Salad for a Valentine's Lunch
Want something quick and easy to celebrate at lunch time with your special Valentine? Shrimp Scampi is usually associated with a hot meal and a little more fattening then this recipe. You don't need something heavy in the afternoon. This recipe is just right for that occasion.
Of course, you can make this scampi recipe for dinner if you wish; just serve it hot over a bed of linguini or even rice and have a salad on the side. But this hub was supposed to be about a Valentine's Lunch.
If you want to serve it to more then just the two if you, just double or triple the recipe. It's not hard. There aren't a lot of ingredients to worry about. I made it for my husband and I and we didn't leave one shrimp or piece of salad behind. Happy Valentine's Day!
Photo of the Shrimp Scampi Salad
Please Vote
Toasted Garlic Bread
Of course you have to have something to accompany the salad. Toasted garlic bread is just right. So simple also to go with the theme of a simple Valentine lunch.
Just use a thinly sliced round bread; spread with softened butter and sprinkle with garlic powder. Place under the broiler until golden brown. That's it! So simple but the perfect side to go with your scampi salad.
Toasted Garlic Bread
Tip for shrimp
- Don't overcook the shrimp or it will be tough and rubbery. Just until you see that golden color.
- Also as you see you don't need that stick of butter that is in most scampi recipes. The olive oil is so much better for you and so is the garlic.
Ingredients for Salad
- 1 lb. extra large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white zinfandel, or white wine of your choice
- the juice of half a lemon
- 2 cloves garlic, minced
- 1/8 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1 tablespoon dried parsley
- a bed of Romaine lettuce, chopped
- 1 large tomato, chopped
- 1/2 English cucumber, sliced and cut in quarters
Directions
- For the marinade combine the oil, wine, garlic, lemon juice, parsley, salt and pepper in a medium size bowl.
- Place shrimp in the marinade and refrigerate for at least 30 minutes.
- Preheat your broiler. Line a cooking sheet with non-stick aluminum foil. Place the marinated shrimp on the foil and broil for 8 or 9 minutes on each side brushing the left over marinade on the other side. If shrimp looks done before that time remove it or if it takes longer, keep it under the broiler until it looks crisp and cooked.
- Remove from broiler and discard any left over marinade. Place your lettuce on a platter and top with the tomatoes and cucumbers and then sprinkle just a little olive oil and lightly with salt and pepper; then place the shrimp on top.
- Toasted garlic bread goes perfect with this, recipe under the picture.
