Baby Shrimp Salad Recipe

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Lunch & Luncheon Recipes
Duck Panini
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Baby Shrimp Salad
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Baby Shrimp Salad

2 lb. salad shrimp
1 head butter lettuce
1 fresh meyer lemon
1 fresh mango, diced
1 can palm hearts, sliced
1 10 oz. can chopped pineapple in juice - drain and reserve juice
1/4 cup shredded unsweetened coconut
1/2 cup coarsely chopped cilantro, divided
1 tsp grated fresh ginger
1 tsp grated garlic
Olive oil
Salt & Pepper

Chop lettuce and add 1/4 cup chopped cilantro
In a mixing bowl combine shrimp, mango, palm hearts and pineapple pieces
In a small bowl combine juice from meyer lemon, grated ginger and garlic
Add pineapple juice to taste
Whisk in a couple tablespoons olive oil and add salt & pepper
Drizzle about 2 tbl dressing over lettuce mixing well, and place lettuce mixture onto a serving platter
Pour remaining dressing on shrimp mixture and mix well
Mound the shrimp mixture on top of the lettuce and top with coconut and cilantro

Serve with a nice artisan bread with nuts and dried fruit such as cranberry walnut bread or raisin nut bread

Questions about this recipe?

Lunch & Luncheon Recipes

Baby Shrimp Salad