Shrimp Salad Vinaigrette

By á-708

Ingredients

• For the vinaigrette sauce:
• 1 lb (450 g) cooked shrimp, peeled and deveined
• 1 scallion (spring onion), green and white parts, finely chopped
• 1 rib celery, finely chopped
• 1 Tbs (15 ml) diced pimientos
• Lettuce leaves for garnish
• 1/4 cup (60 ml) extra-virgin olive oil
• 1 Tbs (15 ml) red wine vinegar
• 1 tsp (5 ml) Dijon mustard
• 1 clove garlic, finely chopped
• Salt and freshly ground pepper to taste

Details

Servings 4

Preparation

Step 1

Combine the shrimp, scallion, celery, and pimientos in a bowl. In another bowl, whisk together the ingredients for the salad dressing. (Alternately, combine them in a glass jar with a tightly fitting lid and shake vigorously.) Pour the dressing over the shrimp mixture and toss to combine. Refrigerate covered before serving chilled on a bed of lettuce leaves. Serves 4 to 6.