Warm, tender shrimp, fresh, peppery arugula and a bright, zesty dressing come together to create a salad that’s both comforting and refreshing. A curated blend of McCormick Gourmet™ Collection Organic Spices gives this fresh lemon-mustard vinaigrette just the right balance of zing and sophistication while pine nuts, shaved parmesan, and pomegranate arils add an irresistible pop of color and texture.
Warm, tender shrimp, fresh, peppery arugula and a bright, zesty dressing come together to create a salad that’s both comforting and refreshing. A curated blend of McCormick Gourmet™ Collection Organic Spices gives this fresh lemon-mustard vinaigrette just the right balance of zing and sophistication while pine nuts, shaved parmesan, and pomegranate arils add an irresistible pop of color and texture.
Key products
Instructions
Instructions
- For the Vinaigrette, toast mustard seeds in small skillet on medium heat, about 30 seconds to 1 minute, just until fragrant. Transfer to mortar and pestle; crush into a coarse powder. Place in small bowl. Add lemon juice, lemon zest, white wine vinegar, honey, celery salt, black pepper and garlic powder; whisk until blended. Slowly stream in olive oil, whisking until well blended and smooth. Set aside until ready to serve.
- For the Salad, toss shrimp with baking soda; let stand 15 minutes. Rinse, then pat dry. Drizzle shrimp with oil and sprinkle with salt and pepper, tossing to coat.
- Heat large nonstick skillet on medium-high heat. Add shrimp; sauté 3 to 5 minutes, just until pink and cooked through. Remove from skillet. Allow to cool slightly.
- Place arugula in large serving bowl. Drizzle with half of the Vinaigrette. Sprinkle evenly with pine nuts, Parmesan and pomegranate arils. Top with shrimp. Drizzle with remaining Vinaigrette. Serve immediately.
