roasted shrimp salad cups

Local shrimp from Charleston. SC is so sweet and beautiful. They are little treasures from the sea that are full of flavor, so we do not need to do much in order to make them shine more than they already do. Check out my recipe for roasted shrimp salad cups with a kiss of great olive oil, particularly Olinda olive oil, which you can find on their website or at the local farmers markets. You can also enjoy the salad in a sandwich or right off a spoon. Roasted shrimp salad cups are a must for any summer party!

Feeds 4-6

1.5 pounds large shrimp, peeled and deveined

1 tablespoon olive oil

Kosher salt, to taste

Freshly cracked black pepper, to taste

1/4 cup mayonnaise, more or less, to taste, added slowly

Zest from one orange

Zest from one lemon

Two tablespoons orange juice

1-2 teaspoons white wine vinegar

1 1/2 teaspoons whole grain mustard, optional

1 garlic clove, peeled and grated or minced

Chopped herbs to taste, such as parsley

Chopped scallions or chives, optional

Drizzle of olive oil

16 Belgian endive cups

Preheat the oven to 400 degrees F.

Line a sheetpan with foil and drizzle with olive oil. Add shrimp and toss with the oil, salt and pepper. Spread the shrimp into one layer and roast until just cooked through. As soon as they turn pink, they are ready! Cool for a few minutes.

Mix the mayo, citrus zests, orange juice, white wine vinegar, whole grain mustard, garlic, herbs, and optional scallions or chives. Add the sauce to the cooked shrimp slowly as you do not want to overdress them. You can let it chill at this point, or add it to your Belgian endives, drizzle them with olive oil and serve them right away!