Ensalada de espinacas y gambas con guisantes y queso feta

Ingredientes

• 1 cup frozen green peas
• 1/2 cup water
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 10 21-25 count shrimp, defrosted, peeled and deveined
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1 small garlic clove (minced)
• 1/2 bag (3-ounce fresh baby spinach, washed, rinsed and dried)
• 1/4 cup red onion (thinly sliced)
• 3 tablespoons fresh mint (finely chopped)
• 1/4 cup feta cheese (crumbled)

Preparación

1. 1

   To cook the peas: Place 1/2 cup water in a small pan and place frozen green peas in it. Let it come to boil and cook it until crisp and tender, about 5 minutes. Drain, rinse, and set aside.

2. 2

   To prepare the shrimp: Combine 1 teaspoon lemon zest, 1 tablespoon olive oil, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp and toss to coat. Let them sit at room temperature and marinate for 10-15 minutes.

3. 3

   To cook the shrimp: Heat a 10-inch skillet in medium heat. Cook shrimp until it is firm and in pink color. 1 to 1 1/2 minute on each side.

4. 4

   To make the vinaigrette: Whisk olive oil, red wine vinegar, lemon juice, lemon zest, garlic in a bowl.

5. 5

   To assemble the salad: Combine baby spinach, onion, mint, and peas in a large salad bowl. Add the vinaigrette and gently mix it with salad thongs.

6. 6

   To serve: Equally divide the salad between plates. Place 5 pieces of shrimp on top and sprinkle it with crumbled feta cheese.