Herbaceous Citrus Red Shrimp Salad
How we make it. 4 pounds Argentinian Red Shrimp , roasted 6 ounces fresh English peas, blanched 1 cup red onion, small diced 7 ounces feta, cubed 9 ounces tiny tomatoes 2 tablespoons mint, chopped 2 tablespoons basil, chopped 2 tablespoons dill, chopped Extra virgin olive oil Kosher salt and black pepper, to taste Dressing 1/2 cup extra virgin olive oil 1 teaspoon Dijon mustard 1 clove garlic, grated Zest of one orange, plus half the orange's juice Zest of one lemon, plus whole lemon's juice Dash of kosher salt Preheat oven to 400 degrees and spread shrimp on two baking sheets in a single layer. Season with olive oil, salt and pepper. Roast for about 8 minutes until firm and cooked through. Let cool and set aside. Bring a pot of water to boil and once boiling, add peas for a minute or two to blanch. After a minute or so, remove the peas and place them in a bowl of ice water to shock them until cool. Drain and set aside. In large bowl toss together cooled shrimp, peas, diced
