Shrimp Salad with Lemon-Herb Vinaigrette

Ingredients

• 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

Preparation

1. 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. 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 2.