TLC Cooking "Butterflied Shrimp and Vermicelli Salad"

Butterflied Shrimp and Vermicelli Salad

Butterflied Shrimp and Vermicelli Salad

YIELD Makes 5 servings
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INGREDIENTS

1/4	small yellow onion
3	tablespoons tarragon vinegar or white wine vinegar
2	tablespoons sugar
1/2	teaspoon salt
1/2	teaspoon dry mustard
1/4	cup extra-virgin olive oil
1/4	cup vegetable oil
1	teaspoon celery seeds
1	pound medium shrimp, peeled and deveined
8	ounces uncooked vermicelli pasta, broken into 2-inch lengths
1	cup finely chopped celery
1	cup seedless grapes, cut into halves
1	jar (4 ounces) sliced pimientos, drained
3	tablespoons mayonnaise
2	oranges, peeled and cut into sections or 1 cup mandarin orange slices
1	head Bibb lettuce
5	green onions, sliced for garnish

PREPARATION:

To prepare dressing, place yellow onion and vinegar in food processor; process using on/off pulses until onion is finely chopped. Add sugar, salt and mustard; process until mixture is blended.
With motor running, slowly pour olive oil and vegetable oil through feed tube; process until smooth. Add celery seeds; process until mixture is blended. Set aside.
Prepare cooking water for pasta according to package directions. When water comes to a boil, add half the shrimp; simmer 1 minute or until shrimp turn pink and opaque. Remove shrimp with slotted spoon; place in large bowl. Repeat with remaining shrimp. Reserve 5 shrimp for garnish.
Add pasta to cooking water. Cook according to package directions. Rinse under cold water; drain. Add pasta, celery, grapes and pimientos to shrimp. Toss with mayonnaise and dressing. Gently toss with orange segments. Chill several hours or overnight. Serve on lettuce-lined plates. Garnish with reserved shrimp and green onions.

This recipe appears in: Shellfish

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