Roasted Shrimp Salad (Recipe #83) and Quinoa with Lemon and Zucchini (Recipe #84)

Results of these recipes: the quinoa was very good. The shrimp salad, on the other hand, was not very good. We didn't like the way the sauce tasted with the shrimp.

Roasted Shrimp Salad
from Food Network's Barefoot Contessa

* 2 1/2 pounds (12 to 15 count) shrimp
* 1 tablespoon good olive oil
* Kosher salt and freshly ground black pepper
* 1 cup good mayonnaise
* 1 tablespoon orange zest (2 oranges)
* 2 tablespoons freshly squeezed orange juice
* 1 tablespoon good white wine vinegar
* 1/4 cup minced fresh dill
* 2 tablespoons capers, drained
* 2 tablespoons small-diced red onion


Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.

Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.




Quinoa with Lemon and Zucchini
from Whole Foods

2 teaspoons extra virgin olive oil
1 medium zucchini, halved and thinly sliced
1 1/4 teaspoons fine sea salt, divided
1 1/4 cups quinoa, rinsed for 1 minute under running water
2 1/2 cups water
Zest of 1 lemon
2 tablespoons lemon juice
Lots of chopped fresh dill
Crumbled feta (optional)

Heat oil in a large saucepan over medium-high heat. Add zucchini and 1/4 teaspoon salt and cook, stirring, until zucchini is crisp-tender, about 4 minutes. Remove zucchini from the pan and add quinoa, water and remaining 1 teaspoon salt. Bring to a boil, lower heat and simmer, covered, until quinoa is tender but still chewy and a white spiral-like germ appears around each grain, about 15 minutes.

Toss quinoa with zucchini, zest, lemon juice and dill. Serve warm or room temperature, topped with feta cheese if you like.