Roasted Shrimp Salad Sliders with Briny Mediterranean Salad

Hey everyone, I’m Courtenay Hachey, and welcome back to Court of Kitchen! Today, we’re making Roasted Shrimp Salad Sliders with a Briny Mediterranean Salad—perfect for spring and summer!
Ingredients
For the Roasted Shrimp Salad:
• 1 ½ pounds frozen shrimp, peeled, deveined, and thawed
• 1 teaspoon Old Bay seasoning
• 1 to 1 ½ tablespoons olive oil
• 4 scallions, sliced (about ¼ cup)
• 2 stalks celery, finely chopped
• Brioche or soft buns for serving

For the Briny Mediterranean Salad:
• 3 Roma tomatoes, chopped
• ½ English cucumber, chopped (no need to peel)
• 1 cup Castelvetrano olives, pitted and chopped (or your favorite olives)
• ¼ red onion, thinly sliced
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• ½ teaspoon honey (or white sugar)
• Salt and pepper to taste
• ⅓ cup ricotta salata, crumbled (or feta cheese)
Roadmap
1. Prepare the Shrimp:

• Preheat your oven to 400°F (200°C).
• In a bowl, toss the thawed shrimp with Old Bay seasoning and olive oil.
• Spread the shrimp on a baking sheet lined with foil or parchment paper.
• Roast in the oven for 2 minutes or until the shrimp are pink and opaque. Allow them to cool slightly.

2. Make the Roasted Shrimp Salad:
• In a large bowl, combine the chopped scallions and celery.
• Add the roasted shrimp to the bowl.
• Toss with your favorite dressing (enough to coat the ingredients) and mix well.
• Prepare your brioche or soft buns, cleaning out a bit of the centre if necessary to hold the shrimp salad.
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3. Prepare the Briny Mediterranean Salad:
• In a bowl, combine chopped tomatoes, cucumber, olives, and red onion.
• For the dressing, whisk together Dijon mustard, olive oil, red wine vinegar, dried oregano, honey, salt, and pepper.
• Toss the salad with the dressing.
• Sprinkle with crumbled ricotta salata or feta cheese just before serving.
4. Assemble the Sliders:
• Fill the brioche buns with the roasted shrimp salad.
• Serve the sliders with a side of the Briny Mediterranean salad.

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