Cajun Shrimp Salad

Name: Cajun Shrimp Salad
Yield: 4 portions
Ingredients: 4 slices lemon; 1 teaspoon chopped cilantro (fresh coriander); 1½ pounds cooked shrimp, peeled and deveined; 2 tablespoons capers, drained; 1 large yellow bell pepper, seeded, cored, and cut into ¼-inch dice

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Capers and cayenne spice up this shrimp salad. It’s great stuffed in a tomato or avocado for a light and luscious luncheon.

Ingredients

1½ pounds cooked shrimp, peeled and deveined
1 large yellow bell pepper, seeded, cored, and cut into ¼-inch dice
2

Gluten-free

Method

Toss the shrimp, bell pepper, and capers in a bowl.
Gently fold in 1½ cups of the dressing. Sprinkle with the cilantro, and garnish with the lemon slices. Serve the remaining dressing on the side.