Mediterranean Roasted Garlic Shrimp Salad with Lemon and Herb Dressing

There is no better season for a scrumptious, succulent, dinner salad than summer!  Granted, after you try making satisfying dinner salads, you certainly can (and will want!) to make them year round changing up the seasonal ingredients.  This Mediterranean Roasted Garlic Shrimp Salad and Lemon & Herb Dressing were inspired by my one of my local farmer's markets.  Almost all ingredients are local and organic, and from one shopping trip on a sunny Wed. afternoon.  This particular trip I saw, smelled and gently felt the flesh of  juicy, yellow, heirloom tomatoes.  I made a new discovery of a jumbo, rather phallic looking, sweet, crunchy, Asian cucumber.  I held firm earthy, mini yukon gold potatoes pleading to be roasted in extra virgin olive oil, garlic, dried dill, sea salt, freshly cracked pepper, and red pepper flakes, I scoped out the local fishmonger vendor, and saw plump, extra large shrimp so fresh, frozen upon being caught on the boat.  Despite their frozen state, they almost jumped into my insulated, tote bag.  If you can find local and fresh young garlic, get it immediately!  Quite simply it is amazing!  It yearned to be roasted with my shrimp and potatoes.

One secret in making a fabulous dinner salad with a short cut is purchase pre-washed and bagged lettuce from a farm vendor.  It really has been washed and dried,  often the day of your purchase, making it a stellar value in time saving.  As someone with a high sensitivity/allergies to conventional sprays/pesticides, it is especially important when eating raw produce that they are as clean as possible.  If you cannot afford to buy all organic produce, chose your raw fruits and veggies with thin or no protective skin.  The secret is if the fruit/veg is very protected, like pineapple and avacado, you can get away with conventional if need be.  Thinner skinned fruit/veg, especially red berries, tomatoes, and stone fruits (like peaches) absorb the dozens of chemicals all the way through.  So, merely rinsing them does not cut it, and cooking them does not make the toxins go away.  I believe every body is a sacred temple, and what you put in should be as pure as possible.     Hopefully, this has opened your eyes to the fact that dinner salads can be healthful, decedent, and soul satisfying.  How did I make and put together this savory meal?

Mediterranean Roasted Garlic Shrimp Salad:

approx. 3/4 lb. Shrimp (I use 4 to 6 per person depending on size of shrimp)
3-4 handfuls of small yukon potatoes (or equiv. if they are bigger, can sub. red bliss or other variety)
1 head of fresh garlic
1 1/2 tsp dried dill
1/2 tsp red pepper flake
salt and pepper to taste
1/2 lg. Asian Cucumber (or three pickling cukes have similar sweetness)
1/2 pckg of pre-washed lettuce (I used a mixed bag, but one type would work too)
1 lg heirloom tomato (any color, or other ripe tomato)
1  tbsp Extra Virgin Olive Oil (EVOO) for cooking shrimp
2 tbsp. Extra Virgin Olive Oil (EVOO) for cooking potatoes

Secret tip! : roast potatoes first, or  in advance (they can be warmed after being stored in fridge)as they take the longest. preheat oven 400, cut potatoes into quarters, or smaller if desired.  Make sure what ever size you chose is the same throughout for even cooking time.  Line a baking sheet with parchment paper to prevent stick.  Spread potatoes evenly on baking sheet (should not be stacked on each other).  Drizzle with EVOO (2 tbsp), 1 1/2 tsp sea salt (or kosher salt), 1/2 fresh cracked pepper, red pepper flake, dried dill, roughly chopped garlic (peeled and chopped 3 to 4 cloves) toss gently with hands so evenly coated.  Into oven about 45 min. to an hour depending on oven and size of potato pieces.  Should be lightly golden brown and fork tender when done.  Check at 30 min. and turn potatoes with a spatula.

Preheat oven 350 for shrimp.  Peel and devain shimp if not already done. Using a paring knife, remove the intestine/sand vein (black ribbon like structure) Rinse with cold water.  Pat dry with paper towels.  Place in bowl and drizzle with EVOO, sea salt (kosher ok), and few grinds of freshly cracked pepper, add in 4 cloves of freshly chopped garlic, mix in a bowl, and let sit for 15-20 min in the fridge for the flavors to merge together, then pour onto a parchment lined baking sheet.  Roast in 350 F. oven for about 5 min. per side (depends on oven).  They will look pinkish when done.  Do not over cook, or they will get rubbery.If you do not eat fish because you are vegan or vegetarian, you could prep portobello mushooms in place of shrimp in the same manner as described. In this case, figure one portobello muschroom top (gills removed with a spoon) per person.

Rinse, peel, and slice or dice Asian Cucumber, or pickling cucumbers set aside
Rinse, slice, or dice heirloom tomato, set aside

Lemon and Herb Dressing:
2 tbsp. EVOO
1/2 fresh lemon juiced, if lemon is small may want to juice the whole)
1 tsp. whole grain mustard
1 tsp. agave nectar (yup...sweetener from a cactus, does not spike blood sugar levels and dissolves well!)
1 tsp. dried dill
1/4 tsp dried oregano (optional, I have made this dressing with and without it)
sprinkle of salt and pepper

combine all of these dressing ingredients in a bowl and whisk well, taste test it to make sure it has the right balance of tango to sweet to salt etc.  Not salty enough, add a sprinkle more, not sweet enough drizzle another little squeeze of agave, etc.  when pleased, set aside *note if you cannot find agave you may use honey, but I strongly suggest you try agave before passing judgements.  It is sweeter than sugar or honey, which is why you get to use less of it, and it is more liquidy than honey, aka dissolves better.

Assembly

In a large bowl combine lettuce, cucumber, and potato.  Drizzle over dressing and toss gently.  Divide onto plate and place shrimp and slice tomato on top.  If there is left over dressing at bottom of mixing bowl lightly spoon a little over the tomatoes and shrimp.  Enjoy your bliss food!