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Seashore Shrimp Salad

August 2009
Seashore Shrimp Salad

by 3 people

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Makes: 6 servings

Prep: 15 mins

  • 1 pound cooked shrimp, peeled
  • 1 pint grape tomatoes, halved
  • 2 avocados, cut into cubes
  • 1 shallot, finely chopped
  • 1/4 cup fresh basil leaves, chopped
  • Grated peel of 1 lemon, plus 2 tablespoons lemon juice
  • 1 clove garlic, finely chopped
  • 1 tablespoon plus 1/2 teaspoon white wine vinegar
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  1. In a large bowl, combine the shrimp, tomatoes, avocados, shallot and basil.
  2. In a separate bowl, whisk together the lemon peel, lemon juice, garlic and vinegar; season with salt and pepper. Slowly pour in the olive oil, whisking constantly until combined. Pour the dressing over the shrimp.