Pauline’s Shrimp Salad
- CKD non-dialysis
2-1/2 ounces shrimp with dressing, 1-cup salad, 1-ounce bread
Peel and devein shrimp.
Chop dill and oregano. Thinly slice basil and scallion. Finely mince garlic. Slice mushrooms.
In medium saucepan combine wine, mustard seed, pepper flakes, bay leaf, and lemon zest. Add enough water to fill pan 2/3 full. Bring mixture to a boil.
Add shrimp and cook until pink, 3 to 4 minutes. Drain, rinse with cool water and chill in the refrigerator.
To make dressing, mix olive oil, vinegar, dill, oregano, basil, garlic, mustard and scallion in a salad shaker or screw top jar. Shake well.
Place shrimp in a bowl, add dressing and toss well.
Serve shrimp over green leafy lettuce. Garnish each salad with two cherry tomatoes and 2 thinly sliced mushrooms. Serve with a slice of crusty French or Italian bread.