Shrimp Salad

Shrimp salad is delicious, easy to make and great on a warm day for lunch or dinner.  This recipe is full of flavor and you can make it ahead of time.  I serve the salad in either butter leaf lettuce cups, over romaine lettuce or on some mixed green. You can buy frozen shrimp or fresh shrimp.  I usually have a bag of frozen shrimp, so I defrost the shrimp, peel and devein them before I make the salad.  I cook the defrosted shrimp a head of time in some boiling salted water for 3-4 minutes.  Then I drain them, plunge them into some cold water to stop the cooking process and drain them again. If you buy your shrimp already cooked, that's fine too! Savignon Blanc, Chardonnay, Viognier or Rose goes perfectly with this salad.  Cheers!

Serves 4

1 lb. cooked peeled shrimp.  I use 36-40 count.

1/4 cup finely diced celery.

1/4 cup chopped green onion. Green and white parts.

1/4 cup chopped Italian parsley.

2 Tbs. fresh dill chopped.

3/4- 1 cup mayonnaise.

1 Tbs. Dijon mustard.

1/2 tsp. lemon juice.

Salt and pepper to taste.

Butter leaf lettuce, romaine lettuce chopped or mixed greens.

Once the shrimp are cooked and cool, add remaining ingredients and mix. You can make the recipe up to this point the morning before you serve it.  Serve over lettuce.


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