Shrimp Salad with Lemon-Herb Vinaigrette

Shrimp Salad with Lemon-Herb VinaigretteRecipe
William Meppem
Serve on top of a bed of mixed greens, couscous, or rice, or use in Shrimp and Crunchy Vegetable Spring Rolls. Prep: 20 minutes, Cook: 3 minutes.
Makes 6 to 8 servings


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


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 pepper, and toss lightly to mix. Serve immediately, or chill up to 24 hours.

*To save time, substitute peeled, cooked shrimp from your supermarket's seafood section and proceed with step 2.

Created date

January 2007