Insalata di Gamberi

Shrimp Salad With Celery, Olives, and Tomatoes

Celery, its stalk cut into skinny strips, makes this one of the freshest tasting of shrimp salads. The tomato is also cut into strips, matching the celery.


  • 2 dozen medium shrimp, in their shells
  • Salt
  • 3 tablespoons wine vinegar
  • 2 cups celery stripped of its strings and cut into strips about inches long and ¼ inch thick
  • 1 cup fresh, ripe plum tomatoes peeled as suggested, seeded, and cut into strips similar to the celery
  • 6 to 8 Greek-style olives, pitted and cut into strips about ¼ inch thick
  • 2 tablespoons chopped parsley
  • Black pepper in a grinder
  • cup extra virgin olive oil


  1. Wash the shrimp in cold water.
  2. Bring a pot of water to a boil. Add 1 tablespoon of salt and 1 tablespoon of the vinegar. Put in the shrimp. One minute after the water returns to a boil, drain the shrimp. As soon as they are cool enough to handle, shell them, devein them, and put them in a serving bowl.
  3. Add the celery, tomatoes, olives, and parsley to the bowl. Season with a liberal grinding of pepper, the olive oil, and the remaining 2 tablespoons of vinegar. Toss thoroughly. Add salt to taste only when ready to serve; otherwise the salt will draw too much juice from the tomatoes and make the salad watery.

Serving Suggestions

It makes a most refreshing one-course lunch, but it is also an elegant replacement for a first course in a seafood meal, as long as the second course does not have shrimp.