Deviled Shrimp Salad
When I had this salad for the first time I was hesitant to try it as the name was a turn off. Looking beyond the name, I discovered a salad that would be a lifetime favorite. So easy to throw together, low on carbs, great as leftovers - have I piqued your interest?
Deviled Shrimp Salad
Prep: 20 min.
Cook: 6 min.
Servings: 4-6
INGREDIENTS
2 lbs cooked shrimp, peeled and deveined
1 medium red onion, sliced thinly
1 cup black or Kalamata olives, sliced
1⁄2 cup lemon juice
1⁄4 cup olive oil
2 garlic cloves, minced
1 tablespoon dry mustard
1 tablespoon salt
1 tablespoon red wine vinegar
1 dried bay leaf
1 tablespoon flat leaf parsley, chopped
1-2 dashes cayenne pepper
DIRECTIONS
Add first three ingredients to a large bowl
Mix the rest of the ingredients and whisk until combined, pour over the shrimp, onion and olives
Let marinate in the refrigerator for a least an hour
Remove bay leaf before serving.
Garnish with avocado slices, tomato and arugula