Shrimp Salad Recipe

Inspired by Forepaugh's Restaurant

Time30m

Serves4

Fresh shrimp served with a tangy dressing.

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Ingredients

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Salad Ingredients

1 pound Shrimp

4 cups Lettuce

1 cup Cherry tomatoes

1 medium Cucumber

1 medium Avocado

1 small Red Onion

Dressing Ingredients

1 quarter cup olive oil

2 tablespoons ReaLemon lemon juice

1 tablespoon Dijon mustard

1 teaspoon Honey

1 teaspoon Celtic sea salt

1/2 teaspoon black pepper

Method

Preparing the Shrimp

Cook the Shrimp

In a pot of boiling salted water, add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pot and place them in an ice bath to stop the cooking process. Once cooled, peel and devein the shrimp.

Assembling the Salad

Prepare the Vegetables

Chop the lettuce into bite-sized pieces and place it in a large salad bowl. Halve the cherry tomatoes and add them to the bowl. Dice the cucumber and avocado, and thinly slice the red onion. Add all of these ingredients to the salad bowl.

Add the Shrimp

Once the shrimp are prepared, add them to the salad bowl with the vegetables.

Making the Dressing

Mix the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.

Serving the Salad

Dress the Salad

Pour the dressing over the salad and gently toss to combine all the ingredients. Serve immediately.