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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!
