Shrimp Salad

Monday, December 15, 2008

Place blanched shrimps, sliced cumcumbers, tomatoes and salad greens in a mixing bowl. Sprinkle a little chopped parsley and dill all over and mix it all up with thousand island dressing. Season with salt and pepper if neccesary. For a bit more oomph, add a splash of Madeira wine.

Use as a topping for hor'deurves, on toast as a sandwich or alone for a starter or light lunch.

This salad, like revenge, is best served cold, so chill it for about 30 minutes before tucking in.


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The Dutchess of Cookalot whipped this up at 2:36 am

0 calories
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