Seashore Shrimp Salad

Seashore Shrimp Salad
  • Prep Time
  • 6Servings


  • 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


In a large bowl, combine the shrimp, tomatoes, avocados, shallot and basil.

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.