Winter months in the Caribbean are the busiest. It is the peak season. People, who are fed up with cold, come down here to take a break from wearing coats, dealing with snow, winter traffic, etc.
My husband, Dwight, works at a resort on the island we live on. Therefore, this “busyness” translates into our lives as him being at work almost all the time. Lately, he can barely take a day off.
Do not get me wrong, I am not complaining. I am very well aware of the fact that when you work in hospitality (especially in a management role) your life is all about your job. The good thing is that he loves what he does.
This past week was no different. Except, he was able to get a day off. He spent most of his day off on the couch reading, taking naps, and just relaxing. After two years of being married to him, I knew that he needed his “me” time. I let him do his thing.
Though all I wanted was to talk to him… But I knew that my time would come.
As I knew he was going to get hungry, I decided to make a quick salad. A salad that I have had my eyes on for a while: Ina’s Roasted Shrimp Salad.It is an easy and quick shrimp salad, flavored with freshly squeezed orange juice and orange zest.
I quickly roasted some shrimp. As it was roasting, I put together the dressing made up of vegenaise, red onions, orange juice, fresh dill, and capers. Once the shrimp is roasted, I added them into the sauce.
In order for all the flavors to marinade, I placed it into the fridge. I also put a bottle of Chardonnay in there.
Later in the afternoon, he was hungry. He was recharged and ready to play. We opened the chilled bottle of wine.
It was not long after the whole salad was gone. He said the orange gives it a surprising, unusual kick. I could not agree more.
We talked and laughed for hours that evening. It reminded me, once again, how much I love my best friend and our times together.Print
Roasted Shrimp Salad
- 2 lbs. (21/25 per pound) shrimp, deveined, peeled, and pat dried with paper towels
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup vegenaise (or mayonnaise)
- 1 tablespoon orange zest (from 2 oranges)
- 2 tablespoon orange juice, freshly squeezed
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon white wine vinegar
- 1/4 cup fresh dill, chopped
- 2 tablespoon capers, drained
- 2 tablespoon red onion, chopped finely
- Heat oven to 400 degrees.
- Place the shrimp on to a baking sheet in one layer. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast for 7-8 minutes, making sure to turn once during cooking.
- Mix vegenaise, orange zest, orange juice, white wine vinegar, dill, capers, and red onion in a large bowl.
- Add shrimp. Stir gently to make sure that the shrimp is coated with the vegenaise mixture. Taste for seasoning and add more if necessary.
- Cover with stretch film and refrigerate for at least 2 hours before serving.
- Sprinkle it with red pepper flakes, if using.
Adapted from Ina Garten’s Barefoot Contessa, How Easy Is That? cookbook – Roasted Shrimp Salad recipe.