Shrimp salad with homemade vinaigrette
1 pound(s), large variety, peeled and deveined
White wine vinegar
1½ Tbsp, extra virgin
½ tsp, or to taste
¼ tsp, freshly ground, or to taste
Sweet red pepper(s)
½ cup(s), diced
½ cup(s), very thinly sliced
Uncooked red onion(s)
¼ cup(s), sliced, very thinly sliced
¼ cup(s), chopped
1 Tbsp, chopped (optional)
- Cook shrimp in a large pot of rapidly boiling water until bright pink and cooked through, about 2 minutes. Drain, rinse under cold water and drain again; set aside.
- In a large bowl, combine vinegar, oil, salt and pepper.
- Add shrimp, red pepper, celery, onion, parsley and tarragon (if using) to bowl; toss to mix and coat. Cover and refrigerate for about 30 minutes for flavors to blend. Yields about 1 1/4 cups per serving.