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Lemon Lime Shrimp Salad

12 servings

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Ingredients:
  • 12 ounces Contessa extra large Cooked Tail-on Shrimp

  • 8 large romaine lettuce leaves

  • 1 carrot, chopped

  • 2 green onions, chopped

  • 1 pound thin asparagus, chopped

Dressing:
  • 2 tablespoons lemon peel, grated

  • 1 tablespoon lime peel, grated

  • 1/4 tablespoon fresh lemon juice

  • 1/4 tablespoon fresh lime juice

  • 2 tablespoons syrup from preserved stem ginger

  • 2 tablespoons olive oil

  • 1 tablespoon soy sauce

  • 1 teaspoon chinese chili sauce

  • 1/4 teaspoon salt

  • 1 tablespoon fresh ginger, minced

  • 2 garlic cloves, minced

Steps:
  • Combine all dressing ingredients in a jar, shake well and refrigerate.

  • Shred romaine lettuce and refrigerate.

  • Peel the carrots and cut them into very thin slices.

  • Place carrots in a strainer and pour 1 quart bowling water over them.

  • Rinse carrots in cold water and pat dry, set aside.

  • Snap the tough ends off the asparagus and discard. Cut the asparagus into 1 inch lengths.

  • Bring 5 cups of water to a high boil and add asparagus.

  • Cook until they turn bright green and transfer to ice.

  • Pat dry and set aside.

  • Shred the green onions and set aside.

  • Place all salad ingredients in a large bowl, shake dressing, add and stir immediately.