"Dimitri" > wrote in message
...
>
> "kilikini" > wrote in message
> ...
>
> Although I hate to confuse the two but do a search for "scampi salad" I
found
> some really great recipes like:
>
> Dimitri
> Scampi Salad with Mixed Vegetables
>
> From The Magazine of La Cucina Italiana, May/June 2004
>
>
> "Crudita d'Estate con gli Scampi"
>
> 12 small scampi, shelled (or substitute shrimp)
>
> 2 tablespoons extra-virgin olive oil
>
> salt and freshly ground pepper
>
> 4 cups mesclun greens, washed
>
> 1 pound baby zucchini (or substitute 2 large zucchini, cut into large
strips),
> steamed
>
> 4 small radishes, thinly sliced
>
> 1 large cucumber, thinly sliced
>
> 2 ripe tomatoes, thinly sliced
>
> 1/2 cup plain whole milk yogurt
>
> 1 tablespoon chopped chives
>
> Thread the scampi lengthwise onto skewers to prevent them from curling up
while
> cooking. In a large skillet over medium heat, warm the olive oil. Add the
> scampi, and sauté for 4 minutes. Season with salt and pepper, and remove
the
> skewers.
>
> Place the mesclun greens in a salad bowl. Add the scampi, zucchini,
radishes,
> cucumber and tomatoes. In a small bowl, combine the yogurt with the
chives.
> Season with salt and pepper, and mix. Serve the dressing alongside the
salad.
> Serves 4
>
> A Southern white like Greco di Tufo or Falanghina would bring a wonderful
> combination of mouthfeel, citrus and nut flavors.
>
> Copyright © 2006, Italian Cooking and Living. All rights reserved.
>
>

I like this idea, too. Another one saved! I love you guys. Thanks,
Dimitri. :~)

kili