August 17, 2012

Picnic Shrimp Salad

For Stud's birthday beach picnic, I tried to make it minimal effort, but still something special.  So I purchased most of our snacks and then made a batch of shrimp salad as our "entree" and still not too heavy or work intensive for the beach.  And it was amazing.  We have been eating a lot more seafood up here since it's so fresh, and shrimp salad was a great and quick way to have some on hand.  We ate the leftovers over the next couple days as shrimp rolls, in a salad, and just with a spoon. PS I am really enjoying the New England style rolls.

Shrimp Salad
1 lb shrimp, peeled and deveined
1/8 c. mayonnaise (like one big spoonful)
Juice from 1 lemon
1 T. capers
1 green onion
Hot Sauce
Olive Oil

I roasted the shrimp to minimize clean up and to make it as easy as possible.  Preheat the oven to 350 degrees and line a cookie sheet with tin foil.  Toss the shrimp with olive oil, salt, and pepper and roast for about 8-10 minutes until the shrimp are pink.  While the shrimp are cooking, mix the mayo with the lemon juice.  Slice the green onion and roughly chop the capers and add to the mayo mixture and add hot sauce to your liking.  In our household, that's pretty spicy!  Also, ALL of the measurements can be adjusted to your personal preference.  I love capers, so there are a lot.  I also liked the tartness that comes from a lot of lemon juice.  So adapt to whatever you like!  Once the shrimp are cool, chop them into bite size pieces and toss with the dressing. In my opinion, the salad was better the longer it sat, so feel free to make it early.  Our beach shrimp rolls were delicious!

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