Contributed by Tamalin Christen
- 2 lbs. medium-size shrimp, cooked, deveined, tail-off
- 12 oz thin tender green beans, ends trimmed
- Snipped fresh chives (to your liking, I use about 2 T.)
- Grated zest of 1 medium-size orange
For the dressing:
- 1/3 c. raspberry vinegar
- 1 t. Dijon-style mustard
- Salt and pepper to taste
- ½ c. mild olive oil
- 1 c. fresh raspberries
- 1 bunch greens-washed, dried stems removed
Blanch green beans in boiling water until bright green and just tender, about 1 minute. Drain and drop into ice water to cool. This will also help to retain the bright green color. Drain and pat dry. Gently toss the shrimp, green beans, chives, and orange zest together in a large bowl until combined.
Whisk the vinegar and mustard together in a small bowl. Season with salt and pepper. Gradually whisk in the oil until thickened. Pour the vinaigrette over the shrimp salad and toss to coat. Add half the raspberries and very gently toss to combine.
Arrange the greens on a serving platter and mound the salad in the center. Garnish with the remaining raspberries. Makes approximately 6 servings.
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