RCI-RC.004.0173.001
Mediterranean Shrimp and Rice Salad
Makes 4 servings.
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyadvanced
Ingredients
- parsley1/4 cuplightly packed
- mint leaves1/4 cuplightly packed
- green onions2 unitsliced
- garlic2 clovescrushed
- 1 teaspoon
- 1/4 cup
- Cider or balsamic vinegar2 tablespoons
- 1/2 teaspoon
- cooked rice3 cupscooled
- peeled deveined1/2 poundcooked Shrimp
- -ounce can garbanzo beans1 15 unitdrained and rinsed
- 1 2 unit
- medium-size red pepper1 unitjulienned
- 1/2 cup
- 1 unit
- cooked Shrimp for garnish1 unit
- 1 unit
Method
1
Combine crushed garlic, red pepper flakes, olive oil, and cider or balsamic vinegar in a small bowl, whisking until emulsified. Season with salt and set the vinaigrette aside.
2
Chop the parsley and mint leaves finely and slice the green onions, keeping them separate for layering.
3
Julienne the red pepper into thin matchsticks and thinly slice the red onion, separating the layers.
4
Place the cooled cooked rice in a large mixing bowl and drizzle with the prepared vinaigrette, tossing gently to coat evenly.
5
Fold the cooked shrimp, drained garbanzo beans, and sliced black olives into the dressed rice, combining carefully to avoid breaking the shrimp.
6
Add the julienned red pepper and sliced red onion to the rice mixture, tossing to distribute evenly.
7
Stir in the chopped parsley, mint, and sliced green onions, reserving a small amount of fresh herbs for garnish.
8
Line a serving platter with lettuce leaves and mound the rice salad in the center.
9
Garnish the top with reserved cooked shrimp and fresh mint leaves before serving at room temperature or chilled.