Shrimp Salad with Homemade Vinaigrette
- Total Time
Shrimp, fresh crunchy vegetables and a homemade vinaigrette come together deliciously in this super-easy main dish salad.
uncooked shrimp1 pound(s), large variety, peeled and deveined
white wine vinegar3 Tbsp
olive oil1 ½ Tbsp, extra virgin
table salt½ tsp, or to taste
black pepper¼ tsp, freshly ground, or to taste
sweet red pepper(s)½ cup(s), diced
uncooked celery½ cup(s), very thinly sliced
uncooked red onion(s)¼ cup(s), sliced, very thinly sliced
fresh parsley¼ cup(s), chopped
fresh tarragon1 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.