This image courtesy of Joseph DeLeo
Total Timeunder 1 hour
Recipe Coursemain course
Dietary Considerationgluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texturecreamy
Type of Dishmain course salad, salad
- 1 pound medium-sized shrimp, cooked, shelled and de-veined
- 1 tablespoon minced onion
- 1 tablespoon minced parsley
- Salt and pepper to taste
- 1 tablespoon lemon juice
- ½ cup mayonnaise
- 1½ tablespoons salad oil
Toss shrimp with onion and parsley, sprinkle lightly with salt, pepper and lemon juice and refrigerate for about ½ hour, or until just before serving time. Add mayonnaise and trickle oil in slowly until salad has the right creamy consistency and is neither too thin nor too thick. Adjust seasoning and serve on a chilled, crisp lettuce leaf.
1965, 1993 Mimi Sheraton
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