Shrimp Salad with Lemon and Peppers
Ingredients
1 lb cooked baby shrimp | ||
juice and grated rind of 1 large lemon | ||
1/2 cup of celery, thinly sliced | ||
1/2 red onion, thinly sliced | ||
1 small jar roasted red pepper, drained and chopped | ||
1 tbs fresh parsley, chopped | ||
2 tsp oregano | ||
2 tsp oregano | ||
1/4 cup extra virgin olive oil | ||
kosher and fresh cracked black pepper to taste | ||
Butter lettuce cups for serving. |
This is a shrimp salad with the bright flavor of lemon, tender shrimp and crunchy vegetables.
- Add all ingredients except for the olive oil, lemon juice and oregano to a large bowl.
- In a small bowl add the lemon juice and oregano. Slowly whisk in the olive until a smooth emulsion is formed.
- Pour the dressing over the salad and gently mix well.
- Season with salt and pepper and gently mix again.
- Store covered in the refrigerator for about 2 hours before serving.
- Serve in butter lettuce cups.
No Comments