It’s nearly mid September. Last year at this time, I would have been posting a pot roast or some other simmer all day, warming comfort food. As you know, it has been UNSEASONABLY WARM here in Seattle and yesterday was just down right HOT! 93 record breaking degrees.
We have this salad many times throughout the summer. I have not previously posted it and I am not sure why. It is one of those very simple things that we almost always have ingredients on hand for, and one of those “go to’s” when we cannot figure out what to make on a hot day. Use any kind of shrimp (or crab) you like. We started using the larger size shrimp a couple of years ago because we always seem to have a bag or two in the freezer.
For the Salad
Lettuce, your choice
6 ounces shrimp, per serving
Avocado, 1/2 per serving
Hard boiled eggs, 1 per serving
Tomatoes
Black Olives
Lemon for garnish
Fresh parsley, for garnish
For the dressing
Mix equal parts of your favorite Seafood Cocktail Sauce and Mayonnaise together. Add a smidge of horseradish and a squeeze of lemon, or not – make it your own.
Plate the salad on chilled plates, arranging the ingredients in a pleasing way. Enjoy with a nice summer Rose or a cold beer!
Where do you buy your shrimp?
I am lucky enough to buy my shrimp from the food distributor I work for. I use Black Tie Organic Raw Peeled and Cleaned Tail on shrimp. 21/25 count.
I know you can find this brand at many natural food retailers.