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Spanish-Inspired Chopped Salad with Shrimp

Makes about 4 cups
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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.