Fresh Green Salad with Marinated Shrimps and Honey Balsamic Dressing – Kalamata Papadimitriou

Fresh Green Salad with Marinated Shrimps and Honey Balsamic Dressing

Dimitris Skarmoutsos, Chef

TIME: 45min


For the salad:
10-15 shrimps, cleaned, with the tail left on
200 gr thickly cut lettuce leaves
1 cucumber thinly sliced lengthwise, seeds scooped out.
½ cup finely chopped parsley
4-5 basil leaves
1 lemon, the zest

For the marinade:
1 cup dry white wine
½ cup olive oil
1 lemon, the juice
1 tsp sweet paprika
1 ½ tbsp. salt
½ tsp pepper
½ tsp garlic powder
3-4 sprigs rosemary 

For the dressing:
½ cup olive oil
3 tbsp Balsamic Vinegar with honey Kalamata Papadimitriou.
Salt, to taste
Pepper, to taste


For the marinade:
In a small baking tray, pour the wine, olive oil and lemon juice; add the paprika, salt, pepper, garlic powder and mix well to combine the ingredients.

For the salad:
Lay out the shrimps in the pan, cover them with the marinade and the sprigs of rosemary; cover the pan with cling wrap and allow the shrimps to marinate in the fridge for 30 minutes.
Remove the shrimps from the marinade and strain.
Heat well a grill pan coated with olive oil, cook the shrimps and leave aside.
In a serving dish, place the thickly cut lettuce.
On top of the lettuce, add the cucumber slices, the finely chopped parsley, the lemon zest and finally the shrimps.

For the dressing:
In a bowl, add the olive oil, balsamic vinegar with honey, salt and pepper and whisk thoroughly until the ingredients are well combined.
Pour the dressing over the salad and serve.


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