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Wednesday, Jul. 02, 2008

Summer shrimp salad sandwiches

Summer shrimp salad sandwiches

VINAIGRETTE:

1/4 cup apple cider vinegar

1/2 tablespoon Dijon mustard

1/2 teaspoon coarse salt

Freshly ground pepper

1/4 cup olive oil

SALAD:

1 tablespoon olive oil

2 cloves garlic, minced

3/4 cup large uncooked peeled

and deveined shrimp,

butterflied, halved lengthwise

1 piece (4 ounces) Spanish

(smoked) chorizo,

cut into thin slices

1 package (5 ounces) baby arugula

4 ounces pitted kalamata olives,

halved

2 medium French bread loaves,

about 10 to 12-inches long,

or 1 long baguette,

about 18-inches long

Makes 6 servings.

For the vinaigrette, whisk together the vinegar and mustard in a small bowl; season with the salt and pepper to taste. Whisk in the olive oil slowly; set aside.

For salad, heat oil in large skillet; add garlic. Cook, stirring until garlic softens, about 1 minute. Stir in the shrimp; cook, stirring until the shrimp is pink and translucent, about 2 minutes. Stir in the chorizo; cook, stirring until warm, about 1 minute.

Toss together the arugula, olives, reserved shrimp and chorizo slices in a large bowl; add half of the vinaigrette. Toss, adding more vinaigrette as desired.

Halve the French loaves lengthwise without cutting all the way through; hollow out some of the soft bread to make room for the salad. Line the hollowed loaves with salad. Close; cut each loaf into 3 pieces.

Nutritional information per serving: 273 calories, 52 percent of calories from fat, 16 g fat, 4 g saturated fat, 38 mg cholesterol, 21 g carbohydrates, 12 g protein, 764 mg sodium, 1 g fiber.