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Shrimp and Black-Eyed Pea Salad

Photo: Ryan Benyl; Styling: Stephana Bottom
Prep time 15 mins
Yield Serves 4

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 15 1/2-oz. cans black-eyed peas, drained and rinsed
  • 1 pound small or medium peeled cooked shrimp
  • 2 scallions, white and light green parts, chopped
  • 2 ribs celery, diced
  • 2 heads romaine lettuce, shredded (about 5 cups)

Nutrition Information

  • calories 398
  • fat 17 g
  • satfat 2 g
  • protein 35 g
  • carbohydrate 30 g
  • fiber 9 g
  • cholesterol 222 mg
  • sodium 610 mg

How to Make It

  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.