Fresh roasted royal shrimp salad from the Mediterranean

This Roasted Shrimp Salad will impress you and your guests, rest assured. The blessing in disguise with this recipe is that it takes minimal time and the end result looks a bit gourmet with the garnish of dill and capers.

As long as the sizes of the shrimp are under 25, you will still have a great size to work with. (The smaller the number, the larger the shrimp.) The “good” in the white wine vinegar really should be adhered to because it is the flavor that makes the sauce. Do not overcook the shrimp. It’s best to undercook them, let them rest and most likely they will finish while resting. Enjoy this delicious shrimp salad as part of your Healthiest Way of Eating. It makes a great light meal on its own, or you can serve it as a side salad to a larger meal. Rich in health-promoting nutrients you will receive 60% of the Daily Value (DV) for vitamin C, 56% DV for protein, 53% DV for vitamin K, and 44% DV for folate and much more. Enjoy! Buying shrimp that is still frozen will ensure that it will be as fresh as possible. Because all shrimp comes frozen in stores once they have thawed they lose their freshness very quickly. This recipe was created to be very quick and easy, so we added already cooked shrimp to the ingredient list. If you have the time, obviously it would have better flavor if the shrimp was raw and you cooked it yourself. It is very important either way to make sure the shrimp is patted dry. Otherwise it will dilute the flavor of your salad. Also, if you plan ahead, this salad will taste even better if it marinates for a couple of hours. It's easiest to cut the bunch of asparagus at the same time. Just line up ends, cut off the bottom fourth (which is fibrous) and cut rest into 1-inch pieces.