My friend Jackie made this excellent, healthy shrimp salad for our book club evening (5 June 2024). I really loved it, so I made it for a BBQ.
The recipe is from Skinny Taste: https://www.skinnytaste.com/italian-shrimp-salad/
6 Servings (about 7 cups)
Ingredients
1 1/4 lbs cooked (peeled and deveined jumbo (16-20 count) shrimp, tails-off, halved (20 ounces total))
1 cup sliced celery
1 1/3 cups good quality mixed Italian pitted olives (such as Castelvetrano and Kalamata Olives, halved lengthwise)
1/4 cup chopped red onion
5 cloves garlic (minced)
1/4 cup chopped parsley
1/4 cup extra virgin olive oil
juice of 2 small lemons
1/2 teaspoon kosher salt
black pepper (to taste)
Instructions
Combine all the ingredients in a large bowl and mix.
Refrigerate a few hours or overnight to let the flavors meld.
1 1/4 lbs cooked (peeled and deveined jumbo (16-20 count) shrimp, tails-off, halved (20 ounces total))
1 cup sliced celery
1 1/3 cups good quality mixed Italian pitted olives (such as Castelvetrano and Kalamata Olives, halved lengthwise)
1/4 cup chopped red onion
5 cloves garlic (minced)
1/4 cup chopped parsley
1/4 cup extra virgin olive oil
juice of 2 small lemons
1/2 teaspoon kosher salt
black pepper (to taste)
Instructions
My Notes:
The only thing I did a little differently was to cut the shrimp into chunks.
I added some lemon zest.
I used 4 cloves of garlic.
I let the salad marinade in a zip lock bag for 5 hours.
No comments:
Post a Comment