Shrimp Summer Salad

by Sue Taggart

Summertime is wonderful for fresh local salad ingredients, and nothing showcases them better than a delicious shrimp salad. This is perfect for an elegant appetizer, a light lunch, or a big platter for entertaining a crowd.
There are two different dressings I like to make for this—you choose what you are in the mood for, both are equally good.


Serves 2:

24         large shrimp, cooked, deveined with heads, tails and shell removed

12         cherry tomatoes cut in half

½         cucumber, peel and remove seeds. Cut in half lengthwise and chop   into ¼” slices

8 oz      mesclun salad mix

½         lemon, sliced for serving

sea salt and fresh black pepper for seasoning

Wash and prepare all the ingredients, divide and arrange on two serving plates.

Your choice of salad dressings:


1. Lemon Vinaigrette

1 tbsp            fresh lemon juice

6 tbsp           extra virgin olive oil

3 tbsp           rice wine vinegar

sea salt and fresh black pepper for seasoning

Put all the ingredients into a screw top jar and shake until well blended.


2. Rose Marie Dressing

2 tbsp     mayonaise

2 tbsp     tomato ketchup

1 tsp       fresh lemon juice

1/2 tsp  Worcertershire sauce


Mix the mayonnaise and ketchup in a bowl, add the lemon juice and Worcestershire sauce mix in well. Great also as a dipping sauce for shrimp or cold lobster!

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