| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
March 1990 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
ts |
Minced garlic |
| 1/4 |
lb |
Shrimp; shelled, and |
|
|
; deveined if desired |
| 1/4 |
lb |
Sea scallops; halved crosswise |
| 1/4 |
c |
Minced seeded tomato |
| 8 |
|
Pimiento-stuffed green olives; sliced thin |
| 1/2 |
sm |
Red onion; sliced thin |
| 1 |
tb |
Sherry vinegar |
|
|
A pinch of paprika |
| 1/8 |
ts |
Sugar |
| 1 |
sm |
Head Bibb lettuce; rinsed, spun dry, |
|
|
; and cut into |
|
|
; julienne strips |
| 8 |
|
Romaine leaves; cut into julienne |
|
|
; strips |
INSTRUCTIONS
In a skillet heat 1 tablespoon of oil with the garlic over moderately high
heat until it is hot but not smoking and in it saute the shrimp and the
scallops, stirring, for 2 minutes. Stir the tomato, the olives, and the
onion and transfer the mixture to a large bowl. In a bowl whisk together
the remaining 1 tablespoon oil, 1 tablespoon water, the vinegar, the
paprika, the sugar, and salt and pepper to taste. Add the lettuces and the
dressing to the shrimp mixture and toss the salad to coat it well with the
dressing.
Gourmet March 1990
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