Bring 4 quarts water to a boil and add ¼ cup salt and remaining lemon juice ... and cut shrimp lengthwise. Open crab shells with scissors and remove meat. 3. Assemble the salad: Combine greens ...

In addition to the serving suggestions noted here, it also makes a delicious low carb entrée when paired with steamed vegetables or a green side salad. Easy Lemon-Garlic Jumbo Shrimp Recipe for ...

This is a brightly flavoured dish that balances a lot of spice with cooling fresh mint and salad greens ... dishes and steamed sticky rice. Fresh shrimp are easy to find in Asian markets, and ...

until the seafood is done. Stir in the mascarpone and butter. Add the kale, and lemon zest and juice to taste, and remove from the heat. Cook the agnolotti in the boiling water until al dente ...

Mary's Mediterranean-inspired salad is full of good things - creamy ... To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to ...

Bobbi Lin for The New York Times Using plenty of lemon is the secret to this tangy, creamy shrimp salad. David Malosh for The New York Times. Food Stylist; Simon Andrews. This quick fried-rice ...

Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp ...

Add the shrimp and lemon, reduce the heat ... Alternatively, hold the salad and dressing for up to 1 day in separate airtight containers in the refrigerator. Add the herbs and toss before serving.