Osso & Kristalla's Creole Marinated Italian Shrimp Salad
This fabulous salad is made by our friends at Osso & Kristalla in Houston. It's so simple to put together, but has a big impact! The vinaigrette may just be the best part.
Shrimp
- 1 pound 16/20 shrimp, cooked
- 2 green, red, and yellow bell peppers each, julienned
Vinaigrette
- 1 cup extra-virgin olive oil
- ⅔ cup red wine vinegar 5% acidity
- 1 Tablespoon grated Parmesan
- 1 clove garlic minced
- 2 Tablespoons Creole mustard
- 1 Tablespoon Creole seasoning
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- ¼ teaspoon dried basil crushed
- ⅛ teaspoon dried oregano crushed
Combine all vinaigrette ingredients. Whisk or shake well.
Pour over shrimp or combine with shrimp in large zipped baggie and marinate for at least 30 to 45 minutes before serving.
When ready to serve, arrange an equal number of shrimp per plate atop a bed of fresh seasonal vegetables, such as sliced bell peppers, sliced radish, shaved carrot, multicolored cauliflower, and any variety of lettuce.