- 1/2 tsp cayenne pepper
- 3/4 pound medium shrimp (35 to 40 per pound), peeled and deveined
- 3/4 cup plus 3 tablespoons extra-virgin olive oil
- 3/4 cup chopped walnuts
- 3 cups cooked wild rice
- 2 green onions, thinly sliced
- 1 sweet red pepper, cored, seeded and cut into 1/4-inch pieces
- 2 medium-size ripe tomatoes, coarsely chopped
- 1/2 cup golden raisins
- 1/2 cup finely chopped parsley
- 1 tbsp chopped fresh thyme
- 3 tbsp fresh lemon juice
- Black pepper, freshly ground, to taste
- In a medium bowl, combine 1 teaspoon salt and the cayenne. Add the shrimp and stir until they are well coated with the spices. Set aside.
- Heat a medium skillet over high heat until it is hot but not smoking. Add 3 tablespoons of the oil and swirl to coat the pan with oil. Add the shrimp and cook, stirring constantly, until pink and firm, for about 3 minutes. transfer the shrimp to a large mixing bowl.
- Add the walnuts to the pan and lower the heat to medium. Cook the nuts, tossing occasionally, until they are lightly toasted and smell nutty, for about 1 minute. Add the walnuts to the bowl with the shrimp. Allow them both to cool.
- Add the rice, green onions, sweet pepper, tomatoes, raisins, parsley, thyme, lemon juice and the remaining 3/4 cup olive oil to the shrimp and nuts. Toss until well combined. Season with salt and pepper. Cover the salad and refrigerate for at least 2 hours before serving. The salad will keep for as long as 3 days, covered, in the refrigerator.
- Variation: Pecan and Cranberry: Add 3/4 cup pecans and 1/2 cup dried cherries instead of the walnuts and raisins.
- Variation: Sweet-and-Sour: Stir 3 tablespoons sweetened Chinese vinegar into the finished salad
Gooseberries Fresh Food Market