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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The best shrimp salad I have ever had. Crunchy, tangy, sweet and salty all at the same time! A great different way to use shrimp. :) Cooking time is time in the refrigerator in this recipe. Ingredients:
1 cup shrimp, cleaned and cooked |
3 cups rice, cooked |
1/4 cup celery, diced |
1/4 cup pimento stuffed olive, sliced |
1/4 cup green pepper, chopped |
1/4 cup pimentos, chopped |
1/4 onion, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons mayonnaise |
3 cups iceberg lettuce |
2 tomatoes, cut into wedges |
french dressing |
Directions:
1. Split each shrimp lengthwise.
2. In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
3. Cover the mixture and chill for at least 30 minutes.
4. Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
5. Spoon the mixture on top of the lettuce
6. Garnish with the tomato wedges and any leftover shrimp.
7. Serve with the French dressing.
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