Shrimp/Prawn Salad for Summer

"Prawns that were cooked, shelled and deveined were on sale today, so I bought them and made up this recipe because I couldn't find anything on the net. Anyway, it got five-plus stars from everyone at the table, so I thought I'd post it before I forgot it. It was so easy and I'm sure you can 'juggle' the portions and the ingredients. By the way, Lebanese cucumbers are the long, thin ones (don't know what they are called in the USA—would appreciate it if you can tell me). Good luck and enjoy."
 
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photo by januarybride photo by januarybride
photo by januarybride
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by JCC4329 photo by JCC4329
photo by I Cook Therefore I photo by I Cook Therefore I
Ready In:
20mins
Ingredients:
14
Serves:
6
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ingredients

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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

  1. 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!
     
  2. 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
     
  3. 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.
     
  4. Fantastic, wonderful and such a great salad Peg. Easy to put together and the flavours all work so well together. Half the family like avocado and the other half dont, and same with the mango, but everyone loved this, no complaints about having this or that in it! Wonderful recipe Peg. Thank You
     
  5. Awesome salad. Just enough heat and the flavors OMG. I made the dressing first and then chopped the remaining ingrediants and added the dressing. DH and I had this for lunch and I am so happy there is enough leftovers for me to take to work tomorrow. Thanks so much for sharing.
     
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Tweaks

  1. 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!
     
  2. 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> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <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> <p>&nbsp;</p> <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> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
 
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