Shrimp Salad Portofino

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
511
FAT
83%
CHOL
18%
SOD
29%

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Ingredients for 4 servings

1/2 shallot, finely minced

2 tablespoons sherry vinegar

Kosher salt and freshly ground black pepper

6 tablespoons extra virgin olive oil

2 small kirbies or other pickling cucumbers

Kosher salt

16 extra-large shrimp (16 to 20 count) in the shell, preferably wild American shrimp

About 1/4 cup Red Wine–Sherry Vinaigrette

Four 2-by-3-inch rectangles focaccia (grilled or toasted and torn into bite-sized chunks)

12 red cherry tomatoes, halved

6 yellow cherry tomatoes, halved

2 tablespoons capers, rinsed

8 caper berries, rinsed and halved

8 Niçoise or Kalamata olives, pitted

1 small bunch flat-leaf parsley, leaves only

1 tablespoon thinly sliced chives

1 small bunch frisée, torn into bite-sized pieces

A small handful of celery leaves

2 scant tablespoons pine nuts

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