30Aug

Shrimp Salad

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Shrimp Salad

frozen shrimp, thawed and dried with paper towels

romaine leaves, torn

tomatoes, sliced

avocado, sliced

Parmesan cheese, slivered

Deviled eggs:

eggs

mayonnaise

Dijon mustard

dash cayenne pepper

salt to taste

pepper to taste

small bundle chives

Dressing:

juice of 1/2 lemon

drizzle extra virgin olive oil

sprinkle celery salt

Tear romaine leaves and cover the plate or bottom of bowl. Add sliced tomatoes,and avocado. Top with cold shrimp and slivers of Parmesan cheese. Hard boil the eggs, slice in half. Mix egg yokes with  mayonnaise and 1/2 teaspoon Dijon mustard. Add the cayenne, salt and pepper, mix well. Fill the eggs and top with fresh chives. Dress the salad with the lemon juice, olive oil and seasonings. Add the eggs to the plate.

 

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