Layered Shrimp Salad Recipes

Steps:

• In large stockpot, heat 6 quarts water to boiling. Add boil seasoning mix and salt; return to boiling. Add potatoes; cook 20 to 30 minutes (depending on size of potatoes) or until fully cooked and skewer inserted in center of largest potato comes out clean. Use slotted spoon to remove potatoes to bowl. Add shrimp to water; return to boiling and cook about 3 minutes or until bright pink and cooked throughout. Drain shrimp; cool.
• Meanwhile, spray 10-inch skillet with cooking spray. Heat skillet over medium-high heat. Cook sausage in skillet 2 to 4 minutes on each side or until browned. Transfer sausage to plate to cool, then spray pan again and add corn to pan. Cook 5 to 7 minutes or until browned. Remove from heat.
• In large bowl, mix coleslaw mix with dressing, tossing to coat. Refrigerate all ingredients until cool, about 1 hour.
• In 3 1/2-quart trifle bowl or glass bowl, layer the salad. Place potatoes on bottom, then gently place cabbage over potatoes, keeping sides of bowl clean. Add sausage, corn, shrimp and scallions. Serve with cocktail sauce.

Steps:

• In a large bowl, layer the romaine, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate for at least 2 hours or overnight. , Just before serving, top with the shrimp, bacon, tomato and eggs. Sprinkle with paprika and parsley.

Steps:

• Mix dressing, mayo and garlic until blended.
• Place half the salad greens in 3-qt. bowl; cover with layers of pasta, tomatoes, remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
• Add dressing mixture to salad just before serving; mix lightly.