{"id":2821,"date":"2019-08-03T13:00:30","date_gmt":"2019-08-03T16:00:30","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2821"},"modified":"2019-07-29T23:54:58","modified_gmt":"2019-07-30T02:54:58","slug":"summer-shrimp-salad","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/08\/03\/summer-shrimp-salad\/","title":{"rendered":"Summer Shrimp Salad"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>1\u00bc pounds raw shrimp (21-25 count), peeled and de-veined<\/div>\n<div>\u00bc cup extra-virgin olive oil<\/div>\n<div>10 sprigs fresh thyme<\/div>\n<div>4 cloves garlic, crushed<\/div>\n<div>\u00bc teaspoon salt<\/div>\n<div>\u00bc teaspoon ground pepper<\/div>\n<div>\u00bc cup lemon juice<\/div>\n<div>1 medium English cucumber, diced<\/div>\n<div>3 large tomatoes, chopped<\/div>\n<div>\u00bd cup chopped fresh basil, plus more for garnish<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 350\u00b0F.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/6613178.jpg\" alt=\"Summer Shrimp Salad\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1\u00bc pounds raw shrimp (21-25 count), peeled and de-veined \u00bc cup extra-virgin olive oil 10 sprigs fresh thyme 4 cloves garlic, crushed \u00bc teaspoon salt \u00bc teaspoon ground pepper \u00bc cup lemon juice 1 medium English cucumber, diced 3 large tomatoes, chopped \u00bd cup chopped fresh basil, plus more for garnish Preparation Preheat oven [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2821","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2821"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2821\/revisions"}],"predecessor-version":[{"id":2822,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2821\/revisions\/2822"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}