Indian Beach Shrimp Salad
Indian Beach Shrimp Salad
Great as a side dish, or this recipe serves two as a main dish.Serve with a chilled white wine such as Hahn Pinot Gris.
Equipment
Food takeout containers make a fun presentation for a picnic!
Ingredients
- 1 tbsp sea salt plus more for seasoning
- 1 lb shrimp
- ¼ cup mayo
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- splash of white wine optional
- ½ tsp fresh ground pepper
- 1 tsp dried tarragon
- 1 cup minced red onion
- 2 celery stalks minced
- 2 cups baby spinach or Romaine lettuce
- 3 lemons cut into quarters
Instructions
- Bring a pot of water to a boil
- Add one of the lemons and the sea salt
- Add shrimp and bring back up to a boil for 3 minutes
- Remove shrimp and place in a bowl of ice water
- When shrimp are cool, peel and devein
- In a separate bowl whisk together mayo, mustard, vinegar, wine, and tarragon
- Toss in shrimp, onions, and celery
- Season with salt and pepper
- Chill for 2 hours
- Toss in baby spinach, and arrange lemons on top
- Serve, or pack in air tight containers and head to the beach!
Tried this recipe?Let us know how it was!
