Sunday, May 12, 2013

Summery Shrimp Salad

This can be served as a salad or a sandwich.  I made this for a catering event and served it in halved pitas, and then served the leftovers the following day as a salad.  It was yummy either way!

Yield: 6-10 servings as a salad, or 4 full pita sandwiches

3 green onions, chopped
2 celery stalks, chopped
1 large red bell pepper, diced
3/4 cup baby carrots, sliced into rounds
1 cucumber, seeded and thinly sliced

2 tbsp chopped fresh dill
1 1/2 pounds small or medium shrimp, peeled and deveined
2 tbsp extra-virgin olive oil
1 tbsp paprika

1 tsp cayenne pepper
1 tsp garlic powder
1 tsp white sugar
1/4 cup lemon juice 
1 cup sour cream or plain Greek yogurt
Salt and pepper, to taste

If making sandwiches, you'll need pita bread (4 whole or 8 halved)

Chop vegetables and set aside.  Toss shrimp with olive oil, paprika, and salt and pepper.  Spread on a baking sheet.  Broil until the shrimp are opaque, about 4 minutes.  Drain and cool.

Mix vegetables, shrimp and spices in a large bowl.  Add sour cream, sugar and lemon juice.  Season to taste.

If serving in pita bread, wait until just before eating to stuff the bread so it doesn't get soggy.

This needs a lot of seasoning so be sure to salt liberally and taste to make sure it isn't bland.  I used baby carrots and sliced them into rounds, which I thought looked cute, but you could also use shredded or matchstick carrots.  Perfect for summer!

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