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)

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1. 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.

2. 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.

3. Arrange the lettuce on a platter and spoon the salad on top. Serve immediately.

 

from Michele Scicolone, Savoring Italy (Williams Sonoma)