Spring Vegetables with Shrimp

The bright flavor of Lemon-Herb Dressing is all you need to unite the simple ingredients of this light lunch or appetizer.

  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 1 pound large shrimp, peeled and deveined
  • 1 large head frisee, torn into bite-size pieces
  • 1/2 English cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • 1/2 cup Lemon-Herb Dressing
  • Coarse salt and ground pepper


  1. Cook shrimp in boiling water until opaque throughout, 1 minute. Drain and run under cold water.

  2. Divide frisee, cucumber, and radishes among four plates. Toss shrimp with 1/4 cup dressing. Season with salt and pepper and divide among plates. Serve with 1/4 cup dressing.


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