Salad Recipe

Red Lobster Recipe - Shrimp Salad - Red Lobster Variation
By Pam Myers

This Red Lobster recipe for shrimp salad is a variation of the popular restaurant dish. It differs from the restaurant version in several ways. Instead of a mayonnaise based dressing, it has a vinaigrette style dressing. Also, it is served on the top of lettuce leaves. The Red Lobster recipe is served with cantaloupe. My variation also contains mushrooms, snow peas and toasted pecans as key ingredients.

I think you will like my version of Red Lobsters famous shrimp salad recipe. The snow peas and pecans add delightful, crunchy texture and the Dijon mustard, oil based vinaigrette give it a fresh, exciting taste.

Shrimp Salad (8 servings)

2 lbs. cooked shrimp
1/2 lb. mushrooms, sliced
1 cup toasted pecans
Iceberg, Boston or Bibb lettuce leaves

Vinaigrette Dressing

1 tablespoon Dijon mustard
1 clove garlic, minced
4 tablespoons cider vinegar
1 teaspoon lime juice
1 cup oil (canola or olive oil)
salt and pepper (to taste)

Peal and de-vein the shrimp. Cook the snow peas in boiling salted water for 1 minute; drain. Stir together the mushrooms, shrimp, snow peas and pecans. To prepare the vinaigrette, place the mustard, garlic, lime juice and vinegar in the bowl of a food processor. Pulse a few times, then run continuously while adding the oil in a slow stream. Season with the salt and pepper to taste. To serve, toss the salad in the vinaigrette. Place lettuce leaves on top of salad plates and arrange the shrimp salad on top of the plates.