Shrimp and Vegetable Salad
Instructions:
- 2 pounds SeaMazz* medium shrimp, cooked and peeled
- 1/3 cup fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Dijon mustard
- 3/4 cup extra-virgin olive oil
- 1 pound green beans, cooked and cut into 1-inch pieces
- 1 celery heart, leaves included, sliced 1/4 inch thick
- 1 bunch green onions, white part and half the green, thinly sliced
- 1 red or yellow bell pepper, seeded, quartered and cut into
- 1/4-inch slices
- 1 hothouse cucumber, peeled, quartered lengthwise and cut into
- 1/4-inch slices
- 1 1/2-pint basket red or yellow pear tomatoes, halved
- 1 cup pitted black olives, halved
- 1 bunch chives, thinly sliced
- 1/2 cup fresh basil leaves, torn into 1/2-inch pieces
- Place shrimp in a shallow bowl and set aside.
- Combine lemon juice, salt, pepper and mustard in a medium mixing bowl and whisk to mix. Whisk in oil in a slow stream so that the dressing doesn’t separate.
- Immediately pour half the dressing on the shrimp. Fold the shrimp and dressing together with a rubber spatula to make sure they are evenly coated. Cover and refrigerate.
- Combine all remaining ingredients in a large mixing bowl and fold in the remaining dressing with a large rubber spatula. Cover and refrigerate.
- About half an hour before serving, add the shrimp to the vegetable salad and fold together with a rubber spatula. Taste for seasoning and add more salt, pepper or lemon juice as needed.
- Mound the salad on plates. Makes 6-8 servings.
- Tip: This is a great make-ahead dish that can be kept chilled until just before you serve it.