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Wondering why you see the word “wild”? Since Italians have enjoyed wild shrimp for millennia, we realize that wild shrimp are sweeter than the farm-raised variety. In order to taste the ocean, salt and sweetness of these little crustaceans, I literally bite a chunk off (shell and all) while standing at the fish market. It’s okay – the fishmongers know me well and laugh it off. When shrimp are farm-raised, they are literally flavorless.
This Italian style salad has limited ingredients so that the sweet, wild shrimp flavor stands out at every bite.
Prep time: 15 to 20 minutes
Serves: 4 to 6
Ingredients:
1 to 1-1/2 pounds wild shrimp, peeled and deveined (top and bottom veins)
juice of 1 lemon
1/4 cup extra virgin olive oil
salt and ground black pepper, to taste
1/4 of a yellow bell pepper, seeded and cut into 1/4-inch pieces
1/2 cup fresh, flat leaf Italian parsley, finely minced
Directions:
1. Rinse the shrimp under cold water, drain and transfer to a 6-quart saucepot.
2. Cover shrimp with cold water and place saucepot on burner set on high – uncovered.
3. Stand by to make sure water does not foam up and spill out of saucepot.
4. When shrimp come to a boil, cook until flesh is opaque and pink – about 1 to 2 minutes. DO NOT OVERCOOK.
5. Taste a shrimp to make sure it is cooked through.
6. When shrimp are cooked, immediately drain them into a colander set over a sink.
7. Transfer shrimp to a large glass or porcelain bowl.
8. Add remaining ingredients; toss and taste.
9. If needed, adjust seasoning levels.
10. Cover salad with aluminum foil and let cool. Serve at room temperature.
11. Alternatively, prepare salad 2 to 3 hours ahead and refrigerate, covered. Wild Shrimp Salad – Italian Style can also be served cold.
Text & Photograph ©2020 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
