Blueberry Shrimp Edamame Salad with Lemon Vinaigrette

RH Staff

Yield: 12 servings.

3/4 cup vegetable oil
1/4 cup fresh lemon juice
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. finely grated lemon zest
1/2 tsp. ground red pepper, or to taste
2 lb. shelled and deveined medium shrimp (about 60 shrimp)
1 cup walnuts, toasted and broken in pieces
2 cups shelled edamame, fresh or frozen
1 lb. mixed greens with baby arugula
3 cups fresh blueberries
4 oz. (about 1 cup) firm white cheese, such as ricotta salata or feta, crumbled

For Lemon Vinaigrette: In small bowl, whisk oil, lemon juice, sugar, 3/4 tsp. salt and the black pepper. Transfer 2 Tbsp. vinaigrette to a bowl; make a rub by whisking in lemon zest, 1/4 tsp. salt and red pepper. Add shrimp; toss until well coated; cover and refrigerate up to 30 minutes.

In a small saucepan over medium-high heat, cook edamame in salted water 5 minutes; drain and cool.

At service: Drain shrimp, discarding liquid. Broil shrimp 4" from heat, turning once, until pink, about 2 minutes per side.

In a bowl, toss greens, warm shrimp, edamame, walnuts and blueberries; arrange on cold plate and sprinkle cheese around edge. Drizzle with vinaigrette.

Nutrition facts per serving: 342 calories; 24 g fat; 21 g protein; 13 g carbohydrate.

U.S. HIGHBUSH BLUEBERRY COUNCIL