Casablanca Salad

1. 1

   In a small bowl, whisk 7 1/2 tablespoons of the olive oil with the sherry vinegar.

2. 2

   Season with salt and pepper.

3. 3

   Heat the remaining 1 1/2 tablespoons of olive oil in a large skillet.

4. 4

   Add the onion and cook over moderate heat, stirring, until softened and just beginning to brown, about 7 minutes.

5. 5

   Add the shrimp, mint, raisins, cumin and a pinch each of salt and pepper and cook, stirring, until the shrimp are pink, about 7 minutes.

6. 6

   In a large bowl, toss the mesclun with the dressing and mound on 10 plates.

7. 7

   Scatter the shrimp over the salads.

* Per serving · 4 servings · Values may vary.

No additional tips available.