Shrimp Salad With Vinaigrette

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp Salad With Vinaigrette to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimp Salad With Vinaigrette, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 tablespoons white wine vinegar
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon grated orange peel
• 3 tablespoons olive oil
• 2 navel oranges, peeled
• 1 pound cooked medium shrimp,
• peeled and deveined
• 1 tablespoon diced pimientos
• 5 cups Bibb or Boston lettuce
• 5 cups torn leaf lettuce
• 1/4 cup sliced green onions

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large bowl, combine the vinegar, garlic, sugar and orange peel

Step 2: Technique & Execution

Whisk in oil; set aside

Step 3: Technique & Execution

Cut oranges into 1/2-in. slices; cut slices into quarters

Step 4: Technique & Execution

Add oranges, shrimp and pimientos to dressing; toss to coat

Step 5: Technique & Execution

Cover and chill for at least 1 hour

Step 6: Technique & Execution

Just before serving, toss the shrimp mixture with lettuces and onions.