Romaine Pecan Salad with Shrimp Skewers Recipe

Romaine Pecan Salad with Shrimp Skewers Recipe photo by Taste of Home

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This colorful salad is nice to serve in the winter when oranges are in season and at their peak. The pleasing dressing recipe, provided by the Canola Info Association, takes just seconds to whirl together in a blender.

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Romaine Pecan Salad with Shrimp Skewers Recipe

Prep/Total Time: 25 min.

Yield: 6-8 Servings

15 10 25

Ingredients

1/4 cup white vinegar
1 cup canola oil
1/2 cup sugar
1 teaspoon salt
1/2 small red onion, chopped
1 teaspoon ground mustard
2 tablespoons water
1 pound uncooked medium shrimp, peeled and deveined
Coarsely ground pepper, optional
2 packages (10 ounces each) ready-to-serve romaine lettuce
2 oranges, peeled and segmented
3/4 cup pecan halves, toasted

Directions

In a blender or food processor, combine first seven ingredients. Cover and blend until smooth and creamy. Reserve 1/4 cup dressing; set aside. Cover and refrigerate remaining dressing.
On metal or soaked bamboo skewers, thread shrimp. Brush shrimp with one-half of reserved dressing. Sprinkle with pepper if desired. Arrange skewers on rack in broiler pan. Broil 3-4 in. from heat for 3-4 minutes on each side or until shrimp turn pink, basting with remaining reserved dressing halfway through cooking time. Serve warm or refrigerate shrimp until serving.
In a salad bowl, combine lettuce, orange segments and pecans. Drizzle dressing over salad; toss gently to coat. Divide salad among serving plates. Arrange shrimp skewers over salad. Serve immediately. Yield: 6-8 servings.

Originally published as Romaine Pecan Salad with Shrimp Skewers in Taste of Home Cooking School Collection Winter 2005, p27

Buying and Cooking Shrimp

Shrimp are available fresh or frozen (raw or cooked, peeled or in the shell) or canned. Shrimp in the shell (fresh or frozen) are available in different varieties and sizes (medium, large, extra large, jumbo). Uncooked shrimp will have shells that range in color from gray or brown to pink or red. Fresh shrimp should have a firm texture with a mild odor.

To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1-3 minutes or until the shrimp turns pink and curls. Watch closely to avoid overcooking - the meat of uncooked shrimp will turn from translucent when raw to pink and opaque when cooked. Drain immediately. Serve warm or chilled.

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