We made this quick Asian-American shrimp salad with some cold shrimps left from the night before. It's a great appetizer for a weekend brunch.
For the salad:
1 cup boiled, peeled and cooled medium size shrimp
1/2 cup coarsely chopped corriander
1/2 cup chopped green onions
3-4 tbs chopped dates.
1 clove garlic, finely chopped
For the dressing:
2 tbs olive oil
1 tsp dijon mustard (or any very good quality mustard)
1 tsp balsamic vinegar
1 tsp sugar
salt and pepper.
Simply mix the ingredients with the dressing and serve cold or at room temperature.
The Royals are two naughty architects who enjoy criticizing everything from haute cuisine to their mother’s tableware (the latter being the favorite). They also like a good adventure. They reside in Tel Aviv.