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Spiced Shrimp and Watercress Salad with Virginia Ham Vinaigrette

4 servings

Ingredients for the Shrimp

1 cup vinegar
1/2 cup beer, optional
1 crushed hot Italian pepper or a dash of tabasco sauce
2 celery stalks, chopped
2 tablespoons salt
2 bay leaves
1 clove fresh garlic, crushed
2 & 1/2 pounds shrimp, peeled and deveined

Ingredients for the Salad

2 tablespoons champagne vinegar
1/2 tablespoon fresh garlic, chopped
1/2 tablespoon shallots, chopped
3 tablespoons Virginia ham, soaked and minced
1 tablespoon parsley, chopped
1/2 teaspoon Dijon mustard
1/3 cup Filippo Berio® Olive Oil
salt and black pepper to taste
1/2 pound watercress, stemmed and washed
1/2 pound arugula, stemmed and washed

Method

In a large saucepan combine all the ingredients for the shrimp, add enough water to cover, and bring to a boil. Reduce to a simmer and cook for 10 minutes. Remove shrimp from the water and cool.

Combine the vinegar, garlic, shallots, ham, parsley and mustard in a small bowl and let stand 20 minutes to incorporate the flavor of the meat. Slowly whisk in the Filippo Berio® Olive Oil, and adjust the seasoning with salt and pepper to taste.

Toss the greens with the dressing and divide among 4 salad plates. Top each serving with one fourth of the shrimp.