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Shrimp Salad with Lemon-Herb Vinaigrette

William Meppem
Yield Makes 6 to 8 servings
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.


  • 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
  • 3/4 cup Lemon-Herb Vinaigrette
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

How to Make It

  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.

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