By now you’ve rightly noticed I am a huge fan of Spanish food. It started in the late-90’s when I had a two-week work assignment based in Madrid and environs. I was an immediate admirer of the foods after feasting on all manner of dishes, from tapas to paella, roasted meats and dreamy desserts.
Several trips hence, I’ve enjoyed sampling Spanish cuisine from Bilbao to Madrid, Barcelona and the Priorat, and the bucolic island of Menorca for good measure. What I always notice is the abundant availability of fresh produce, very similar to what we have here in California, and how they are showcased in so many Spanish meals.
Now that we are in for warmer weather (hopefully!), it’s time to feature salads on our menus. I started making versions of this salad dressing years ago and hope it will appeal to you too.
Spanish sherry vinegar and a generous pinch of sweet, smoked paprika, Pimentón de La Vera, dulce are key here. Pimentón de La Vera comes from the comarca La Vera, in Extremadura, western Spain, about midway between Madrid and the Portugal border. It’s become widely available here in most markets and online. You can also substitute smoked paprika. (I feature pimentón de La Vera in my Spanish-Style Garlic Bread Soup too.)
Pimentón de La Vera also comes in bittersweet medium hot (agridulce) and hot (picante). If new to you, you might want to try those that suit your tastes. Store in the refrigerator for longest shelf life, which may not be an issue once you find it ideal for marinades, barbeque sauces, including in dry rub mixes, anywhere you want a hint of smoky spice.
A few advance notes: As with most salads, this recipe is highly flexible and scalable. Use salad ingredients you enjoy/have available. Radishes, cauliflower, carrots will work, just be ready for more crunch. I used raw, but using barely steamed, such as asparagus, works too.
I used the large shrimp because, honestly, I snagged a 2-pound bag of frozen ones on a great sale. Using smaller-sized shrimp, tinned, or glass jarred, fish is a fine substitute, especially if you opt for a high-quality brand.
Finally, the dressing recipe makes about 1/ 4 cup, potentially a bit more than you need for the salad. Use your judgement. You can store any remainder in the refrigerator, just bring to room temperature so the olive oil comes back to a liquid form.
Spanish-Inspired Chopped Salad with Shrimp
Ingredients
For the shrimp:
- 4 large shrimp 10-15 count
- 1 large clove garlic minced
- 1 tablespoon olive oil extra-virgin, preferably from Spain
For the dressing:
- 1 teaspoon Dijon mustard
- 1 tablespoon sherry vinegar (I used Don Bruno vinagre de Jerez D.O.P.)
- 1-1/2 tablespoons olive oil extra virgin, preferably from Spain
- 1 teaspoon fresh marjoram leaves minced
- 1/2 teaspoon Pimentón de La Vera dulce aka smoked paprika
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon sea salt to taste
For the salad:
- 1 cup Persian cucumber sliced into bite-sized chunks (substitute English cucumber)
- 1 cup cherry tomatoes halved
- 1 cup firm-ripe avocado about 1 medium, sliced into bite-sized chunks
- 1/2 cup red bell pepper diced medium
- 1/2 cup red onion diced small
- 1/4 cup flat-leaf parsley coarsely chopped
Instructions
For the shrimp:
- If frozen, thaw in cold water, remove the shells and devein by slicing about 1/8-inch across the back of the shrimp and removing the “vein”, which is actually intestine and strong tasting (icky).
- Heat the olive oil in a small frying pan over medium heat and add the garlic. When the garlic just barely begins to sizzle, add the shrimp atop. Cook until the first side becomes translucent, only takes 2-3 minutes. Turn the shrimp and move them about the pan to keep the garlic moving too. Cook another few minutes until the shrimp are no longer translucent. They will cook pretty quickly, and if the garlic looks like it’s getting too browned, reduce the heat to low. The shrimp will continue cooking just fine. Remove the shrimp, garlic, and oil to a plate to cool.
For the dressing:
- Measure the sherry vinegar into a large bowl. Add mustard, marjoram, pimentón de La Vera, salt and black pepper. Stir to mix. Slowly drizzle in the olive oil, whisking continuously to maximize emulsification. Season to taste, set aside.
Finish the salad:
- Add the prepared, chopped vegetables to the dressing and toss gently. Place the shrimp atop and serve.
