INSALATA DI GAMBERI ALLA SARDA (Sardinian shrimp salad with capers, celery and tomatoes, for four)
1-1/4 pound large shrimp, peeled and deveined
1 teaspoon salt, plus more to taste
2 tomatoes, chopped
3 green (spring) onions, including tender green tops, chopped
2 tender inner celery stalks, thinly sliced
¼ cup capers, chopped
2 tablespoons chopped fresh mint
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
lettuce leaves (preferably Boston)
- Bring a large saucepan of water to a boil. Add the shrimp and 1 teaspoon salt. Cook just until the shrimp turn pink and begin to curl, 1 to 2 minutes. Drain and rinse under cold water. Pat dry.
- In a bowl, combine the shrimp, tomatoes, green onions, celery, capers and mint. In a small bowl, whisk together the olive oil, lemon juice, and salt to taste. Pour over the shrimp mixture and toss well. Let stand for 15 minutes, stirring once or twice.
- Arrange the lettuce on a platter and spoon the salad on top. Serve immediately.
from Michele Scicolone, Savoring Italy (Williams Sonoma)