Shrimp Salad with Lemon-Herb Vinaigrette

Shrimp Salad with Lemon-Herb Vinaigrette
Photo by William Meppem


  • ½ pound sugar snap peas, blanched
  • 1 red bell pepper, julienned
  • 2 tablespoons white or white wine vinegar
  • ¾ cup Lemon-Herb Vinaigrette
  • 3 carrots, peeled and julienned
  • Freshly ground black pepper, to taste
  • 1 cucumber, partially peeled (striped) and julienned
  • + 5 more ingredients
    • 3 bay leaves
    • Sea salt, to taste
    • 2 quarts water
    • 2 pounds jumbo fresh shrimp, unpeeled*
    • 3 green onions, trimmed and cut lengthwise into 2-inch-long thin strips

1. Combine first 3 ingredients in a large pot, and bring to a boil. Add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel and devein shrimp, leaving tails on. 2. Combine bell pepper and next 5 ingredients in a large bowl; add shrimp. Add sea salt and...

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