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Shrimp Cocktail Salad for 2

July 21, 2011

Alright, I’ve got three recipes typed for today.  And the dishes are done.  What a productive summer day.

Shrimp Cocktail Salad for 2

(adapted from Patricia Wells’ Salad as a Meal – Raoul’s Shrimp Salad)

3/4 lb. large cooked shrimp, peeled and deveined (about 16 shrimp)

1/4 cup tomato juice

1/2 Tbsp fresh lemon juice

1 tsp Worcestershire sauce

a few drops Tabasco sauce

salt to taste

1 red bell pepper, chopped

1 celery rib, sliced

1/4 cup minced fresh chives or cilantro

Whisk together the ingredients for the dressing.  Taste for seasoning. Add the vegetables. Cover and refrigerate 1 hour.

Add the shrimp and chives.  Mix and serve.

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From → Salads

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