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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Layered Shrimp, Corn and Pea Salad Recipe

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This recipe for Layered Shrimp, Corn and Pea Salad is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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