Summer Dinner Shrimp Salad
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- 1 lb
- shrimp (cooked with tail on-deveined/no smaller than 31 ct)
- 1 lb
- pre-made salad (usually 2 pks)
- eggs, hard boiled
- roma tomatoes
- red onion
- 1 bottle
- kalamata olives (or any black olive)
- 1 can(s)
- chick peas
- 2 c
- mayonaisse, (light or reg)
- 3-4 Tbsp
- 5-6 tsp
1Cook eggs/peel/slice in half/set aside.
Place Shrimp (still in bag) in colander under running cold water (to defrost)
2While eggs are cooking - slice red onions and separate into pieces (slice onion in 1/2 first)
3Wash & slice tomatoes (in half)
Open & drain chick peas
4Open olives & drain (if using jumbo you can slice in 1/2) if using Kalamatra make sure everyone knows of the pits
5Make Dressing: Add mayonaise, ketchup (to color & flavor lightly) then add horseradish to taste (frequently I will make 2 bowls - 1 HOT 1 MED/Mild
6Place salad in large salad bowl, add rest of ingredients and mix lightly, & gently (as not to break up eggs) (I leave a few eggs, onions, chick peas, & tomatoes aside to present)
7Arrange shrimp and set aside ingredients to enhance "presentation" Drizzle some of the Dressing over top......
8You can also add other fave salad ingredients, roasted red peppers, artichokes, etc.
9If not serving immediately, do not drizzle and place in refrigerator.....Drizzle dressing right before serving...Enjoy - easy -
10*** The horseradish added to classic "thousand island dressing" is what gives this a little "kick" So very very easy & a great summer meal.
11I frequently serve this with lightly "toasted" french bread that I slice loaf in half and place on upper 1/2 shelf of grill= no heat in kitchen!To quicken the "toasting" I spread a thin layer of mayo on bread or brush w/olive oil.