Pickled Shrimp Salad

Published 9:38 am Thursday, July 31, 2014

By Staff Reports

1 pound shrimp with shell on

1/2 medium onion, thinly sliced

2 garlic cloves, thinly sliced

1/2 cup lemon juice

1 mango

1/4 cup apple cider vinegar

1/4 cup extra virgin, olive oil

1/2 red jalapeño, thinly sliced and seeded

Salt to taste when boiled

Cook shrimp about two minutes in salted water until opaque in center. Drain shrimp, run cold water to rinse. Peel and devein shrimp. Remove tails. Combine all the ingredients, including the shrimp. Add salt and pepper to taste. Let stand about 20 minutes.

Remove shrimp and serve on top of mixed greens, about 4 shrimp on each salad plate. Garnish each plate with 3 cherry tomatoes. Chop mango into small pieces. Sprinkle on top of salad. Serves 4.

Topping

1/4 cup Balsamic Vinegar of Modena

Olive oil

Add small amount of balsamic Vinegar of Modena. Gradually add olive oil to taste.

Note: Shrimp can be made the day before, covered and chilled. If large shrimp are used, they can be cut in half.

Ruby Newcomb, New Iberia

Bayou Garden Cuisine II