Savory Shrimp Salad

4 bunches scallions, cleaned
3/4 cup mayonnaise
2 tablespoons chili flavored oil
2 pounds medium shrimp, cooked, chopped, chilled
24 large bibb, romaine, or endive lettuce leaves, cleaned

Chop scallions thinly on the diagonal. Separate the white and green parts. Place white scallions in a small bowl with just enough warm salted water to cover. Let sit for 30 minutes then discard water and pat scallions dry. This removes any odor from the scallions. It also softens them to retain the flavor.

Blend together mayonnaise, chili flavored oil blend, white scallions and shrimp. Place 3 lettuce leaves on each plate with the large cured tips facing outward. Place 1/8 of the shrimp in the center of each plate, forming a mound. Sprinkle shrimp mounds with remaining green scallions. Serve cold or at room temperature.

Serves 8

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