This salad is a bit of a 70's throwback from the jello mould and Lipton onion mix dip era. I've given it a bit of pizzazz but it has the same crunch and tang as it did in the "olden days."
The medium size shrimp are tossed in olive oil and Spicy Montreal Steak Spice. That's it. I use this spice or the regular Montreal Steak Spice regularly. So yummy and simple. You can barbecue them or saute them. Once removed from the heat I toss them in a little fresh lime or lemon juice. Keep an eye on them, fingers tend to sneak and grab them when you're not looking.
Throwback Shrimp Salad (this is for 4 servings)
16 - 20 peeled and deveined shrimp (I used 31-40 count)
1 - 2 tbsp of Spicy Montreal Steak Spice
1 tbsp of olive oil
3/4 of an iceberg lettuce chopped
1/2 a pepper chopped
1 stalk of celery chopped
1 small tomato chopped
2 green onions chopped
Dressing:
1/2 cup of mayo
2 tbsp of ketchup
2tbsp of chopped parsley
2 tbsp of lemon juice
1 tsp of Spicy Montreal Steak Spice
Toss the shrimp in the Montreal Steak Spice and olive oil. If cooking on a barbecue, best to use some sort of tray. Cook over medium heat for a few minutes on each side. Keep an eye on them as they can cook very quickly. If cooking on the stovetop, heat a large saute pan over medium heat. When hot, add the shrimp making sure they all have their own space. when pink on one side, flip and cook a minute or two on the other side. Remove from the heat.
Divide the salad ingredients between four bowls. You can really add anything you want but I like the colours and contrast of the ingredients listed. Mix your dressing ingredients together and taste test. Top each salad with 4 -5 shrimp and then add dollops of dressing. Place the extra dressing on the table in case some want more.
16 - 20 peeled and deveined shrimp (I used 31-40 count)
1 - 2 tbsp of Spicy Montreal Steak Spice
1 tbsp of olive oil
3/4 of an iceberg lettuce chopped
1/2 a pepper chopped
1 stalk of celery chopped
1 small tomato chopped
2 green onions chopped
Dressing:
1/2 cup of mayo
2 tbsp of ketchup
2tbsp of chopped parsley
2 tbsp of lemon juice
1 tsp of Spicy Montreal Steak Spice
Toss the shrimp in the Montreal Steak Spice and olive oil. If cooking on a barbecue, best to use some sort of tray. Cook over medium heat for a few minutes on each side. Keep an eye on them as they can cook very quickly. If cooking on the stovetop, heat a large saute pan over medium heat. When hot, add the shrimp making sure they all have their own space. when pink on one side, flip and cook a minute or two on the other side. Remove from the heat.
Divide the salad ingredients between four bowls. You can really add anything you want but I like the colours and contrast of the ingredients listed. Mix your dressing ingredients together and taste test. Top each salad with 4 -5 shrimp and then add dollops of dressing. Place the extra dressing on the table in case some want more.
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