Shrimp Salad with Lemon-Herb Vinaigrette

Shrimp-salad-ct-1585390-l

Course Salads

Ingredients in this Recipe

1 cucumber, partially peeled (striped) and julienned
1 red bell pepper, julienned
1/2 pound sugar snap peas, blanched
2 pounds jumbo fresh shrimp, unpeeled*
2 quarts water
2 tablespoons white or white wine vinegar
3 carrots, peeled and julienned
3 green onions, trimmed and cut lengthwise into 2 inch long thin strips
3/4 cup Lemon Herb Vinaigrette
Freshly ground black pepper, to taste
Sea salt, to taste

Recipe Preparation

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