"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Layered Shrimp, Corn and Pea Salad Recipe

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This recipe for Layered Shrimp, Corn and Pea Salad, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy West
Added: Friday, October 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. olive oil
1 tbsp. balsamic vinegar
1 tbsp. fresh lemon juice
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. ripe tomatoes, cut in wedges
1 ripe avocado, peeled and cut in small chunks
2 c. frozen corn kernels
2 c. frozen green peas
1 red bell pepper, diced
6 c. mixed salad greens
1 lb. peeled cajun steamed shrimp



Directions:
Directions:
Whisk oil, vinegar, lemon juice, salt, and pepper in a large bowl. Add tomatoes and avocado. Toss to mix and coat, and let stand about 5 minutes to develop flavors.
Mix corn, peas, and bell pepper in a 4 qt. serving bowl. Top with half of the salad greens, add all the shrimp, then add remaining salad greens. Spoon tomato mixture over the top.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is especially attractive when served in a clear glass bowl so all the layers are visible.

 

 

 

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