This Peruvian Shrimp Salad with Cilantro and Roasted Pepper Dressing is a recipe I've made for years because I find the shrimp, potatoes, and cheese rea...
This Peruvian Shrimp Salad with Cilantro and Roasted Pepper Dressing is a recipe I've made for years because I find the shrimp, potatoes, and cheese really satisfying. So, give it a try because it's got a lot going for it -- sweet, salty, and a slightly spicy dressing -- even if you won't get a congratulatory confetti and balloon rain shower every time you eat it.
large stems removed
seeded and roughly chopped
trimmed and roughly chopped
seeded and roughly chopped
divided
(about 30)
halved
roughly torn
(about 1 cup)
Combine cilantro, bell peppers, scallions, chile, vinegar, 1 tablespoon of the oil, honey, and salt in a blender and process until evenly combined. Taste and add salt and freshly ground black pepper as desired. Set aside.
The dressing can be made up to 2 days ahead. Re-blend or whisk to combine before using.
Bring a medium pot of salted water to a boil and add potatoes. Cook until knife tender, about 12 to 15 minutes. Remove potatoes with a slotted spoon and set aside to cool. Place shrimp in the boiling water and cook them briefly until they're pink and cooked through, about 3 minutes. Drain the shrimp and set aside to cool briefly.
The potatoes can be made up to 1 day ahead. Keep in refrigerator whole and cut up before using.
When potatoes cool enough to handle, cut into medium dice. When the shrimp are cool enough to handle, toss them with the remaining 1 tablespoon of oil, the lime zest, and the lime juice. Season with salt and pepper as desired.
Combine potatoes, tomatoes, hearts of palm, in a serving bowl, add 2/3 cup of the dressing, and toss to combine. To serve, place lettuce on the plate, top with potato mixture, sprinkle cheese evenly, and top with shrimp. Drizzle remaining dressing on salad as desired or reserve for another use.
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