The Unofficial Cook

This Shrimp Salad definitely qualifies as an easy summer lunch.  It requires a minimum of cooking, plus, it’s very light and cooling on a hot summer day.  I love that it looks so appetizing too.

There have been heatwaves in both US coasts the last few weeks.  Thankfully, the summer has been pretty mild in Colorado this year. The fact is, I’ve never experienced a summer here that’s been so cool and wet before.  Hot or not, a cool salad like this is always an enjoyable lunch.

Shrimp Salad

1 c. shelled shrimps

1/2 c. celery, sliced thin on the diagonal

1/4 c. low-fat mayonnaise or salad dressing

1 tbsp. lemon juice

1/4 tsp. onion powder

salt and pepper to taste

romain letttuce or other greens

1 medium tomato, thinly sliced

Parboil shrimps in a small saucepan of salted boiling water. It will only take a minute or two for all the shrimp to turn pink. Strain shrimps and dunk in ice water to stop cooking.

In a small bowl, mix the shrimp, celery, mayo, lemon juice, onion powder, salt and pepper. Chill in the refrigerator at least 30 minutes.  Serve over lettuce leaves and top with tomato slices.