Shrimp and Black-Eyed Pea Salad

Shrimp and Black-Eyed Pea Salad
Photo by Ryan Benyl

Ingredients

  • 2 ribs celery, diced
  • 2 heads romaine lettuce, shredded (about 5 cups)
  • 2 15 1/2-oz. cans black-eyed peas, drained and rinsed
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • + 17 more ingredients
    • ½ teaspoon paprika
    • ½ teaspoon dried thyme
    • ½ teaspoon garlic powder
    • 2 heads romaine lettuce, shredded (about 5 cups)
    • 2 scallions, white and light green parts, chopped
    • ½ teaspoon dried thyme
    • 2 15 1/2-oz. cans black-eyed peas, drained and rinsed
    • ¼ cup olive oil
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon cayenne pepper
    • 2 scallions, white and light green parts, chopped
    • 1 pound small or medium peeled cooked shrimp
    • 1 pound small or medium peeled cooked shrimp
    • ½ teaspoon garlic powder
    • 2 tablespoons lemon juice
    • 2 tablespoons lemon juice
    • 2 ribs celery, diced

1. In a medium mixing bowl, whisk together oil, lemon juice, salt, paprika, thyme, garlic and cayenne. Stir in black-eyed peas, shrimp, scallions and celery.2. Arrange lettuce on 4 serving plates. Top each portion with shrimp mixture and serve.

View full recipe at My Recipes

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