Shrimp Salad with Lemon and Peppers


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.




2 min


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