Shrimp Salad Verdi Recipe

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Shrimp Salad Verdi

Lynnda Cloutier


Lots of herbs and green onions give a fresh green color to the shrimp. Serve at a cocktail party with wooden picks or on top of a bed of tender salad greens as a side salad. Serves 8Source: Unknown

pinch tips: How to Butterfly Meat




1/2 cup italian style bread crumbs
1 tsp. salt
1 tsp. cumin
1 tsp. red pepper
3/4 cup chopped fresh parsley
1/2 cup lime juice
1/4 cup chopped green onions
2 tbsp. creole mustard
1 tsp. minced garlic
1 tsp. prepared horseradish
3/4 cup fat free italian dressing
1/4 cup olive oil
1/4 cupf inely chopped celery
3 lbs. deveined peeled boiled shrimp
iceberg lettuce leaves

Directions Step-By-Step

Process bread crumbs, salt, cumin, and red pepper in a food processor til blended. Add parsley, lime juice, green onions, mustard, garlic and horseradish and process til mixed. Add Italian dressing and olive oil gradually, processing constantly til incorporated. Add celery and quickly pulse.
Toss olive oil mixture with shrimp in a bowl til coated. Spoon shrimp mixture onto lettuce lined salad plates or mix shrimp mixture with the lettuce. Serve at once.

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