Shrimp/Prawn Salad for Summer
photo by januarybride
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 1⁄2 lbs shrimp, cooked, shelled and deveined, and cut into 1/3-inch pieces (prawns)
- 1 cup lebanese cucumber, diced in 1/4-inch cubes
- 2 stalks celery, diced in 1/4-inch cubes
- 3 -4 scallions, sliced thinly, white and some green
- 1 medium mango, diced in 1/3-inch cubes
- 1 medium avocado, diced in 1/3-inch cubes
- 1⁄2 - 1 cup mixed greens, per person
- 1⁄2 cup whole-egg mayonnaise (I use Petroushka's Best Ever Homemade Mayonnaise)
- 4 tablespoons ketchup
- 1 tablespoon horseradish, heaped
- 1 lemon, juice of, only
- 1⁄4 - 1⁄2 teaspoon salt (to your taste)
- 1⁄4 teaspoon pepper (to taste)
- 6 -8 dashes Tabasco sauce (or to taste)
directions
- Put the first six ingredients in a large bowl and mix well.
- Put the last seven ingredients (the dressing) in a separate bowl and mix well.
- Combine both sets of ingredients and mix well.
- Spoon over the mixed greens. Tonight I used a combination of shredded iceberg lettuce and chopped rocket.
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Reviews
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Oh Peggy, you have outdone yourself on this masterpiece!!! It was so pretty I didn't want to put the dressing on it!!!! I confess that I used lemon pepper in place of the black pepper and subbed out Old Bay Seasoning for the salt. This is one stellar recipe! Absolutely company worthy and restaurant quality to say the least!
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The farm is set in a scatter, as I made this for our "Saturday Lunch at the Farm", here on "The Longmeadow". This recipe is of high achievement, and I could see easily used either in a grand dinner party, or a wonderfully, warm, lovely, picnic on a distant hill. Either way, you will want to try this, and enjoy all the different, but equally married tastes of this salad. I followed this exactly, and used "English cucumbers" which are a bit sweeter, and nicer to use in such a salad. The Tabasco was spot on, and I highly recommend you use this, as it doesn't lend any "heat" to the palette, only a unified taste that will keep you coming back for more. I served mine in individual red pepper (halved) boats (they were blanched first) with lots of beautiful baby lettuces, mango's, and fresh cucumbers. A truly, lovely, recipe! Thanks, Leggy Peggy! Aussie Swap, April 2011
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Thanks for posting, this was great. Served it to a crowd at my aunt's house as an appetizer in a large bowl all tossed together, i subbed out the horseradish with mustard powder, (the store was out) and just shook in a little more Tabasco for good measure. I also added extra lemon juice to make up for lost flavor. It was so popular, green salad wasnt served with dinner, a first for one of my aunt's parties.
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Tweaks
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Oh Peggy, you have outdone yourself on this masterpiece!!! It was so pretty I didn't want to put the dressing on it!!!! I confess that I used lemon pepper in place of the black pepper and subbed out Old Bay Seasoning for the salt. This is one stellar recipe! Absolutely company worthy and restaurant quality to say the least!
-
Thanks for posting, this was great. Served it to a crowd at my aunt's house as an appetizer in a large bowl all tossed together, i subbed out the horseradish with mustard powder, (the store was out) and just shook in a little more Tabasco for good measure. I also added extra lemon juice to make up for lost flavor. It was so popular, green salad wasnt served with dinner, a first for one of my aunt's parties.
RECIPE SUBMITTED BY
<p>Thanks so much for visiting my page.</p>
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<p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p>
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<p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p>
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