Shrimp and Dill Salad w/Israeli Couscous Salad

Summer is inching its way closer and closer to Chattanooga.  We're in the 80's here already (and for the rest of the week) and it will be in the mid-80's all week.  Yuck!!!!  We didn't even have winter.

But this leads me to this once-posted recipe.  I know it's a repeat, but it is a summer favorite of mine that I lean on it for months.  We eat a lot of salads around here in the summer and this burst of warm weather just made me crave it.  And if leftovers can be any better, it is definitely with this recipe.

SHRIMP AND DILL SALAD (serves 2-3)

1 lb uncooked shrimp, shelled, and deveined
Olive oil
Coarsely ground pepper
1/4 cup minced celery
2 Tbsp minced red onion
2 Tbsp mayol
1/2 tsp orange zest (you could absolutely use lemon or lime....I just prefer the rarer-used orange flavor)
1 Tbsp freshly squeezed orange juice
1 1/2 tsp chopped fresh dill

This seret to this salad is roasting the shrimp.  Oh my!  It makes such a difference.

Turn your broiler on high.  Drizzle shrimp with olive oil and black pepper.  Broil for 6-8 minutes, depending on size (I generally do about 31/35s for about 6-7 minutes.  Don't overcook or shrimp will be tough instead of supple).  Let cool to room temperature, or chill until ready to dress.

Mix the mayo, juice, zest, and dill.  In a separate bowl, mix the cooked shrimp, celery, and red onion.  Add dressing and mix.  Refrigerate until chilled.  Serve on a bed of lettuce.

ISRAELI COUSCOUS SALAD (serves 2-3)

1 cup Israel couscous, cooked according to package directions (1 cup uncooked couscous added to 2 cups of boiled water, turn down and simmer for about 15 minutes or until water is absorbed), cooled
6 oz frozen edamame in the shell, beans cooked according to directions and removed from shells, or about 3/4 cup of shelled edamame
1 small carrot, cut into small matchsticks
1 Tbsp freshly chopped parsley
1/4 cup sliced black olives (or about 12 chopped Kalamata or oil-cured olives)
1/2 cup Feta cheese (about 2-3 oz)
Basic vegetable oil vinaigrette (I use EarthFare's Garlic Expressions vinaigrette)

Mix everything together.  I wait until serving time to add the dressing.