Shrimp Starter Salad Recipes

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Steps:

• Distribute the lettuce to cover the bottom of 4 individual bowls or plates.
• Arrange the chopped tomato on top of the lettuce.
• Sprinkle on the peas (if using frozen have the peas fully thawed but uncooked).
• Chop the cheese to 1/4" size and spread it evenly over the salads.
• Arrange shrimp on top.
• Place slices of Avocado On one side on the edge of the salad.
• Serve dressing of your choice at the table.

Steps:

• In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside., In a large bowl, combine the romaine, corn, peas and red pepper; divide among 4 serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.

Steps:

• Place shrimp in a bowl.
• Combine all remaining ingredients and pour over the shrimps, turning to coat well.
• Cover and refrigerate for 2 hours for flavours to develop.
• Serve in cocktail glasses and garnish with fresh chopped herbs.