KITCHEN SCOOP: Shrimp Cocktail Salad

WILMINGTON, NC (WWAY) — It’s July and summer is in full swing! Growing up in North Carolina, summer meant weeks at the coast, playing in the sun, swimming, sailing and fresh shrimp right at the docks every evening.

Now that I live here, I have to make sure I don’t forget the wonders of the coast. It’s summer’s ultimate appetizer-salad combination: Shrimp Cocktail Salad. Already cooked, EZ-peel shrimp, whole shrimp, tail on shrimp, already peeled and de-veined shrimp — all of these abound year-round, even in land-locked groceries. Most supermarkets will even steam your shrimp for you while you shop.

So you can savor this taste of summer, no matter where you are. And if you want to really get that “beachy” feel, get a little sand between your toes and put on the beach music in the background. In just 15 minutes, you’ll feel as if you are sitting on the boardwalk with your sweetie, tasting summer in a salad.

Shrimp Cocktail Salad

For each salad:
1 cup shredded Romaine lettuce
1/3 cup chopped cherry or grape tomatoes
12 tail-on medium shrimp, steamed or boiled and at least at room temperature (or colder)
1 tablespoon of Creamy Cocktail Dressing, recipe follows

1. In a large cocktail glass, layer lettuce and tomatoes. “Hang” shrimp on edge of glass. Top tomatoes with 1 tablespoon dressing. Serve, or cover and chill for up to 2 hours. (Recipe can be multiplied as needed to serve additional people.)

© Kitchen Scoop, LLC

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