Shrimp Antipasto Salad

DHA was on the brain this morning, as I realized that I hadn't eaten seafood in weeks. In the mood for a satisfying light lunch, I whipped up a beautiful salad of shrimp, garbanzo beans, roasted red peppers, and a couple of other flavorful helpers. The colors on my plate reassured me that I was doing something right; it did taste right afterall :)

Shrimp Antipasto Salad
(yield: 2-3 servings)

1 tsp whole peppercorns
1 bayleaf
1 lemon, sliced
1 lb shrimp, skin on
1/2 cup canned garbanzo beans, drained & rinsed
1 large roasted red pepper, julienned
1 plum tomato, medium dice
1 cucumber, medium dice
1/4 cup basil leaves, roughly chopped
4 cups romaine lettuce, chopped
1 tbsp lemon juice
2 tsp balsamic vinegar
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/4 cup extra virgin olive oil

Poach the shrimp: Fill a deep saute pan 3/4 of the way up with water. Add the peppercorns, bayleaf, and lemon slices. Bring to a simmer. Season heavily with salt. Reduce heat to low, and add the shrimp. Simmer until shrimp are pink and cooked through, about 5 minutes. Remove from poaching liquid. Once cool enough to handle, peel the shrimp.

In a large bowl, combine peeled shrimp with garbanzo beans, roasted pepper, tomatoes, cucumbers, basil, and romaine lettuce.

Make the vinaigrette: Whisk the lemon juice, balsamic vinegar, red pepper flakes, and salt together in a small bowl. Continue to whisk as you slowly stream in the extra virgin olive oil. Drizzle vinaigrette over salad and toss to coat.

You can serve this salad right away, or let the flavors mingle in the fridge for a couple of hours. Your call. Enjoy!