Will prepared the food for our wedding 15 years ago and this was one of the salads he made: very light and refreshing on a warm afternoon (ours was an outdoor celebration on the banks of the Huron River in Ann Arbor in August)! We can get Gulf Shrimp from a local fish shop, check out Gulf or Georgia Shrimp availability at local stores such as Sawicki’s or The Mercantile. We made this salad for lunch on Monday with the new Garganelli pasta from Storico Fresco, Snow Peas and Beets! If you are serving a crowd you can slice the Shrimps in half to stretch them out. Shrimp Hint: We only get a pound or two of Shrimp when they are available so we try to make them go as far as we can. We can get Shrimp that have not been frozen (ask about this) so we divide each pound up into 1/3 pound portions and freeze in baggies for later use. If they have already been frozen give them a quick steam or saute before freezing into portion sizes (cook them only just until barely done and cool quickly in an icewater bath, dry well before freezing). It’s nice to have a few Shrimps on hand to toss into a Pasta dish, add to a salad or garnish a Bloody Mary! Just thaw in the fridge before using.
Ingredients for Dressing:
1/4 cup Atlanta Fresh Greek Yogurt
2-4 Tablespoons fresh Dill
1 Tablespoon White Balsamic (or other light) Vinegar
1 Tablespoon Grainy Mustard
Season with salt and pepper (we use Lemon Salt for this kind of dressing)
Mix together well and chill.
- Mix dressing ingredients together well and chill.
- Wash, trim and slice Snow Peas into strips (cut in half)
- Wash, trim and dice Beets, steam until just tender
- Wash, peel and slice 6-8 Shrimps
- Prepare Pasta, for the last minute of cooking add Snow Peas and Shrimp. Drain all and plunge/rinse in cold water to stop cooking.
- Dress Pasta/Peas/Shrimp and chill for 20 minutes to marinate flavors.
- Prepare Salad Greens, arrange on serving plates and top with a scoop of chilled salad.
- Top with Beets so the color won’t bleed and drizzle with a little more dressing before serving.