Roasted shrimp salad from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 93) by Ina Garten

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Notes about this recipe

  • anya_sf on March 31, 2020

    I roasted 1 pound shrimp to serve 2 for dinner. I made half the sauce, which was more than needed, but the extra stayed in the bowl so the shrimp didn't drown in it. The salad chilled about 2 hours before being served over a bed of greens with roasted asparagus, tomato, and avocado. Great combination of flavors.

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