Charmoula Shrimp Salad

1/3 cup cilantro, finely chopped
1/3 cup flat-leaf parsley, finely chopped
3 tablespoons lemon juice
1 clove garlic, finely minced
1 teaspoon smoked or regular paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup extra virgin olive oil
1 pound cooked large shrimp, with tail shells intact
1 can (15.5-ounce) butter beans, rinsed and drained
1 large red tomato, cut into 1/2-inch dice
1 large yellow tomato, cut into 1/2-inch dice
3 stalks celery, sliced
6 ounces pitted kalamata olives, slivered

In large bowl, combine cilantro, parsley, lemon juice, garlic, paprika, cumin, salt, and cayenne pepper. Slowly whisk in olive oil until incorporated.

Add remaining ingredients to dressing; toss to coat. Refrigerate, covered, up to 8 hours.

Serves 6

Baker’s Secret Silicone Whisk

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