Shrimp salad with homemade vinaigrette
2
Points®
Total time: 50 min • Prep: 18 min • Cook: 2 min • Serves: 4 • Difficulty: Easy
Shrimp, fresh crunchy vegetables and a homemade vinaigrette come together deliciously in this super-easy main dish salad. Ideal for dinner or lunch, this dish makes a wonderful salad for a brunch buffet or baby shower celebration. Add a diced avocado for a touch of richness. This is also delicious with calamari or scallops or a combination of the two. Serve on a bed of arugula or other greens or atop a crusty whole grain baguette. Chop the shrimp a bit and serve this in some endive leaves for an easy appetizer variation.
Ingredients
Uncooked shrimp
1 pound(s), large variety, peeled and deveined
White wine vinegar
3 Tbsp
Olive oil
1½ Tbsp, extra virgin
Table salt
½ tsp, or to taste
Black pepper
¼ tsp, freshly ground, or to taste
Red bell pepper
½ cup(s), diced
Celery
½ cup(s), chopped, very thinly sliced
Red onion
¼ cup(s), sliced, very thinly sliced
Fresh parsley
¼ cup(s), chopped
Fresh tarragon
1 Tbsp, chopped (optional)
Instructions
1
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.
2
In a large bowl, combine vinegar, oil, salt and pepper.
3
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.
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