This Crimson Lobster recipe for shrimp salad is a variation of the popular cafe dish. It differs from the restaurant model in various methods. Instead of a mayonnaise based mostly dressing, it has a vinaigrette model dressing. Also, it is served on the best of lettuce leaves. The Purple Lobster recipe is served with cantaloupe. My variation also consists of mushrooms, snow peas and toasted pecans as essential elements.
I feel you will like my variation of Crimson Lobsters famed shrimp salad recipe. The snow peas and pecans include delightful, crunchy texture and the Dijon mustard, oil based vinaigrette give it a fresh new, fascinating style.
Shrimp Salad (8 servings)
2 lbs. cooked shrimp
1/2 lb. mushrooms, sliced
1 cup toasted pecans
Iceberg, Boston or Bibb lettuce leaves
1 tablespoon Dijon mustard
1 clove garlic, minced
4 tablespoons cider vinegar
1 teaspoon lime juice
1 cup oil (canola or olive oil)
salt and pepper (to flavor)
Peal and de-vein the shrimp. Prepare dinner the snow peas in boiling salted water for 1 minute drain. Stir jointly the mushrooms, shrimp, snow peas and pecans. To put together the vinaigrette, position the mustard, garlic, lime juice and vinegar in the bowl of a food items processor. Pulse a handful of situations, then run continuously while including the oil in a gradual stream. Time with the salt and pepper to flavor. To serve, toss the salad in the vinaigrette. Place lettuce leaves on best of salad plates and set up the shrimp salad on prime of the plates.