I think I have a problem. My blogging friends are welcoming September and baking with apples… and I am not ready to let go of summer. Usually I’m the first one to hop on the autumn bandwagon. Fall has always been my favorite season… I love apple-picking, foliage, Hallowe’en, the crisp air and blue skies, fall hikes, pumpkins, turkey, the beginning of hockey season… but I’m just not there yet. I’m still thinking backyard barbeques, sailing, berry picking, beach days… and salad. I’m still very much in salad mode.
For Labor Day weekend, hubby and I went home to spend the holiday with my family up in the Adirondacks. On Sunday my dad and I kayaked Lake Placid, just the two of us, but on Saturday the whole family was celebrating at my parents’ lake house – my aunts, uncles, cousins, grandparents, and my parents’ close friends, who I’ve mentioned before. Like I said, they are practically my second set of parents; they’ve known me since before I was born. My mom’s friend Denise, though, is more than just a second mom to me – she is my cooking inspiration. An incredibly talented gourmet, she is constantly whipping up fabulous treats and making it look easy. When my parents and their friends visited for Easter a few years ago, it was her opinion that mattered to me more than any other opinion about the dinner I cooked (fortunately, she loved it). Denise brought the hors d’ouvres to the lake this weekend, which meant we were in for some serious deliciousness. One of her dishes was a very creative roasted shrimp cocktail with a homemade thousand-island sauce… and it was amazing. (No surprise there.) She inspired me to try roasting shrimp, which is something that has been on my list for awhile. The result was this salad – cool and crisp from the greens and the cucumbers, yet warm and sweet from the shrimp, all at the same time. It hit the spot, even on a chilly, rainy September day. No, I’m not ready to give up on summer yet. I’ve got a few more roasted shrimp salads in me before then.
Roasted Shrimp Salad
1/2 pound raw shrimp, shelled
extra-virgin olive oil
sea salt and fresh black pepper
2 cups (approx.) salad greens
1/3 cucumber, quartered and chopped
- Preheat the oven to 400 degrees Fahrenheit. Lay the shrimp out on a foil-lined baking sheet, and season with extra-virgin olive oil, sea salt (I like Maldon; you could use kosher salt but I think that sea salt really does make a difference here) and black pepper. Roast shrimp for 5-8 minutes (depending on their size), until just pink.
- While the shrimp are roasting, assemble the rest of the salad: lay out greens on two plates and scatter cucumber slices over salads.
- Remove shrimp from the oven and squeeze the juice of half a lemon over them, making sure to hit them all. Divide the shrimp between the salads, dress (hubby went for just olive oil, I had my favorite Green Goddess dressing) and serve.
Yield: Serves 2.
Source: Covered In Flour, inspired by messybaker’s mom’s fabulous friend Denise.
Wine Pairing: As hubby and I continue our quest to finish all of our wines (ha!) before our trip to Napa, we drank a 2006 Finger Lakes Riesling with this dinner. The mellow sweetness of Riesling was a good complement to the mellow sweetness of shrimp. I’d also recommend my quintessential summer wines – Sauvignon Blanc from New Zealand or Australia, or a French Rose – as excellent with seafood.