Shrimp and Fontina Salad

Shrimp and Fontina Salad

servings
6

Ingredients











Cooking Instructions

1

Heat 1 tablespoon of oil in large skillet over medium-high heat until hot. Add shrimp and pepper flakes and sauté until shrimp are opaque, 4-5 minutes. Transfer to bowl and set aside to cool. (May be prepared ahead and refrigerated until serving time).
 


2

Peel and segment oranges over bowl to catch juices (you should have about 1/4 cup juice). In small bowl, combine remaining 1/3 cup oil, 1/4 cup orange juice, vinegar, salt and pepper, mixing well. Chill until serving time.
 


3

To serve, arrange mixed greens on 6 large serving plates. Arrange shrimp, radishes and orange sections over greens. Top with cheese. Drizzle 2 tablespoons of dressing over each serving. Serve with freshly ground black pepper if desired.
 


*Blood oranges may be substituted when in season (December-May).


Ingredients











Cooking Instructions

1

Heat 1 tablespoon of oil in large skillet over medium-high heat until hot. Add shrimp and pepper flakes and sauté until shrimp are opaque, 4-5 minutes. Transfer to bowl and set aside to cool. (May be prepared ahead and refrigerated until serving time).
 


2

Peel and segment oranges over bowl to catch juices (you should have about 1/4 cup juice). In small bowl, combine remaining 1/3 cup oil, 1/4 cup orange juice, vinegar, salt and pepper, mixing well. Chill until serving time.
 


3

To serve, arrange mixed greens on 6 large serving plates. Arrange shrimp, radishes and orange sections over greens. Top with cheese. Drizzle 2 tablespoons of dressing over each serving. Serve with freshly ground black pepper if desired.
 


*Blood oranges may be substituted when in season (December-May).


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