My shrimp remoulade salad

Yield: 1 Servings

Measure Ingredient
6 \N BOILED SHRIMP PER PERSON; (up to 8)
½ \N RED PEPPER CUT SMALL
1 small RED ONION DICED SMALL
½ \N GREEN PEPPER CUT SMALL
8 \N CHERRY TOMATOES HALVED
2 \N STALKS CELERY CUT SMALL
10 \N BLACK OLIVES HALVED AND SLICED
\N \N FRESH PARSELY AND DILL
½ pint HELLMANÂ’S
½ \N LIME ; JUICE OF
¼ cup ZATARINÂ’S CREOLE MUSTARD

DRESSING

CUT PEPPERS AND VEGETABLES IN ¼” SQUARES SERVE IN AVACADO HALVES MIX WITH DRESSING AND SERVE SOME ON THE SIDE. SEASON WITH KONRIKO’S CAJUN SALT AND SPRINKLE MORE DILL AND PARSLEY ON TOP.CAN CUT SHRIMP LENGTHWISE IF DESIRED.

Posted to recipelu-digest by HP VALET <HPVALET@...> on Mar 9, 1998

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