Shrimp Salad is an easy recipe that makes a great lunch or light dinner during the summer months. This recipe is absolutely so gourmet tasting that sharing this meal makes for good times when it is unbearably hot. Serve on a bed of crisp lettuce along side some chilled white wine for a gourgeous salad masterpiece.
1/4cupfinely chopped red onion*about 1/4 of an onion
For the Salad
2headsbutter leaf lettuce*washed, separate leaves
Bring 5 quarts of water to a boil over high heat. Squeeze the juice of 1 lemon into water. Add squeezed lemon and 1 tablespoon salt to water.
Add shrimp to water, stir and cook uncovered until shrimp just begin to turn pink, about 2-3 minutes.
Drain the shrimp and add to an ice bath. Let sit for 5 minutes and then drain again. Keep in refrigerator while preparing herbs and veggies.
Into a large bowl place shrimp, mayonaise, lemon zest, lemon juice, mustard, garlic powder, salt, pepper, dill, chives and celery. Toss gently until dressing is well mixed and incorporated with shrimp.
Place lettuce leaves on individual plates and top with shrimp salad. Garnish with more dill or chives if desired.
*Please use as many organic ingredients as possible.Notes
Large shrimp (21-25 count) were used for this recipe.
This recipe serves 4-6 adults depending on portion sizes.
Nutritional information is an estimate and not guaranteed to be accurate.