Best Shrimp Salad

Shrimp Salad



We had the absolute honor of cooking for a few of the chefs who helped prepare the food for Maya Angelou’s funeral last weekend.  Since Art Smith tweeted #BestShrimpSalad with regards to one of the side dishes we prepared, I suppose I should share the recipe.  🙂

Peel and devein 1.5 pounds of shrimp.  Saute them in olive oil in batches just until cooked.  Be careful not to overcook them. Set aside.

Boil 4 ears of corn.  Slice the kernels off the cob.

Deseed and chop 2 yellow bell peppers, chop 2 ribs of celery.

Peel and segment 3-4 navel oranges.

In a large bowl, add a pint of whole cherry tomatoes and all of the ingredients above.

Mix the following to dress the salad:  Juice of 3 lemons, 1/3 cup of olive oil, 1-2 teaspoons of dijon mustard, 3-4 minced cloves of garlic, 6 splashes of tabasco sauce, salt and pepper.  Whisk it all together and taste, make adjustments to suite your palate before dressing the salad.

Just before serving, add fresh chopped basil and a diced avocado or two.


Photo by Art Smith




4 Comments (+add yours?)

  1. Pat Becker
    Jun 09, 2014 @ 17:23:02

    Hey sweetie, copied the recipe down, will try tomorrow for Uncle Larry.

    Love ya


  2. Linda
    Jun 09, 2014 @ 17:44:13

    Sounds wonderful!


  3. Mary Ann
    Jun 09, 2014 @ 23:16:30

    Eep, that is so cool, Connie! You’re a supa star!


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