I love a good picnic. Well, truth be told, I love to eat outside, but packing a picnic so I can enjoy a pretty spot or an outdoor event is something I love to do. That means I am always on the lookout for tasty, different and easy-to pack picnic fare. This year, my picnic favorite is Shrimp Antipasto Salad.
I spent Memorial Day in the nation’s capital. Sadly, I missed my annual picnic at the Kansas City Symphony’s Celebration at the Station, but I gladly replaced it with my daughter’s graduation from the University of Maryland. Watching her receive her Master’s degree was so very special and truly a celebration. There will be lots of other picnic times and concerts, but graduations are extraordinary times where dreams come true. Besides, Washington DC was great fun, and in addition to the graduation, it was a weekend filled with family fun, parades and outdoor events.
Last weekend I had to settle for “take out” meals for the picnics. While easy, it just isn’t the same as a homemade dish, so I am already dreaming about my next picnic. Since this is my new favorite picnic food, you can be sure I will take it to the next event. It tastes cool and refreshing, is perfect to make ahead, and is just a little different from the same ole’ fare. What more could you want?
And no, you don’t have to wait for that picnic. It is just as good at home, on a hot summer evening and is ideal as a small-plate appetizer or as a main dish. Enjoy.
Shrimp Antipasto Salad Recipe
4 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced, divided
1/8 teaspoon red pepper flakes
1/4 cup white balsamic vinegar
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 can (14 ounces) artichoke hearts, drained and chopped
1 can (6 ounces) large, pitted ripe olives, drained and halved
1 cup grape or cherry tomatoes, halved
1 red bell pepper, chopped
1/2 red onion, chopped
2 tablespoons minced fresh basil
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp and cook 2 minutes, stirring frequently. Add garlic and red pepper flakes and cook about 1 minute or just until shrimp are done and turn pink. Remove from heat. To prevent further cooking, use a slotted spoon to quickly remove the shrimp from the hot skillet, leaving drippings. Place shrimp on a plate and allow to cool slightly.
For balsamic vinaigrette, whisk together balsamic vinegar, remaining 2 tablespoons oil, remaining 2 cloves garlic, Italian seasoning, salt and pepper. Set aside.
In a large salad bowl, combine artichokes, olives, tomatoes, red pepper, and onion. Add shrimp. Drizzle with balsamic dressing. Add fresh basil. Toss to coat evenly.
Cover and refrigerate 1 hour or up to 24 hours. Serve chilled.
Makes 4 to 6 servings.
Tips:
If desired, sprinkle with 3 to 4 tablespoons feta cheese or add other crisp vegetables, such as chopped carrots, chopped celery, cauliflower florets or broccoli florets.
If desired, substitute 6 tablespoons bottled balsamic vinaigrette salad dressing for balsamic vinegar mixture in the recipe.
If desired, substitute pitted Kalamata olives or other favorite olives for pitted, ripe olives.
Serve as a salad or if desired, serve in split pita pocket breads.
Short on time? Yes, you can use cooked, shelled shrimp. Another time, substitute cubes of ham for the shrimp.
If packing for a picnic, be sure to pack in a cooler filled with ice so the Shrimp Antipasto Salad stays very cold.
Leave a Reply