Lemon Splashed Shrimp Salad Food

CHOPPED SHRIMP SALAD WITH LEMON VINAIGRETTE

Steps:

• Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
• Prepare all the vegetables and toss together.
• Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
• Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.

LEMON-LINGUINE SHRIMP SALAD

Steps:

• In a large resealable plastic bag, combine the oil, vinegar, parsley, cayenne, oregano and salt; add shrimp. Seal bag and turn to coat; set aside. , Cook linguine according to package directions, adding asparagus during the last 3 minutes; drain and rinse in cold water. In a large bowl, combine the oil, Parmesan cheese, lemon juice and zest; add linguine mixture and toss to coat. , Drain and discard marinade. Add shrimp to linguine; gently toss to coat. Cover and refrigerate until serving. Sprinkle with basil.

PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING

Steps:

• In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
• Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
• Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
• Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.

EASY LEMON SHRIMP SALAD

Steps:

• Combine the shrimp and marinade ingredients in a large bowl. Allow to marinade for up to 30 minutes.
• Heat a large frying pan over high heat. Add the shrimp in a single layer and cook until the shrimp are pink and their tails start curling. Remove from the pan.
• To make the salad, wash and dry the leaves and place in a bowl. Add the avocado, red onion and shrimp.
• Whisk together the dressing ingredients in a small bowl and pour over the salad. Serve immediately.

LEMONY SHRIMP SALAD

Steps:

• Fill a saucepan with water. Squeeze the lemon half into the water, then add it to the water along with the peppercorns and a generous pinch of salt. Bring the water to a boil.
• Add the shrimp and cook until curled and just pink, about 3 minutes.
• Using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes.
• Meanwhile in a large bowl, whisk the lemon juice with the olive oil, the grapeseed oil, the sugar and a pinch of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss.
• Transfer to plates, garnish with chives and serve.

SHRIMP SALAD WITH LEMON JUICE

Steps:

• Lightly toss everything except for avocado and mandarin in a large bowl, keep in refrigerator for 40 minutes. Toss avocado in before serving. Add mandarin oranges on top, to taste.

LEMON-SHRIMP PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to the cooking water for the last 3 min.; drain. Rinse with cold water; drain well.
• Mix dressing, oregano and zest.
• Place pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly.

LEMON BASIL SHRIMP SALAD

Steps:

• Preparation.
• 1. Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
• 2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
• Lemon Vinaigrette.
• Preparation.
• 1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
• Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.