Roasted Shrimp Salad with Tomatoes and Olives

Name: Roasted Shrimp Salad with Tomatoes and Olives
Yield: makes 4 open-faced sandwiches
Ingredients: 2 tablespoons plus 1/2 cup extra-virgin olive oil; 1 tablespoon thinly sliced garlic plus 1 (peeled) clove; 1 pound peeled and deveined shrimp; Kosher salt and freshly ground black pepper; 1/2 teaspoon red pepper flakes; 1/4 cup white wine; 1 cup cherry or grape tomatoes, quartered; 1/4 cup pitted Niçoise olives, roughly chopped; 1/4 cup chopped flat-leaf parsley; 1/4 cup chopped fresh dill; 1/4 cup chopped green onions (white parts only); Zest and juice from 1 lemon; 1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried Sicilian oregano; 4 slices multigrain bread

December 9, 2011

With no boiled shrimp and no mayo, this shrimp salad is immediately set apart from its traditional counterpart. It’s actually closer to a scampi sandwich. Eschewing the mayo keeps the contents light and the flavor assertive. Throwing a party? As the shrimp are particularly beautiful, this recipe could also be used to make canapés.

Recipe notes

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