Shrimpprawn Salad For Summer Recipes

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP/PRAWN SALAD FOR SUMMER

Steps:

• Put the first six ingredients in a large bowl and mix well.
• Put the last seven ingredients (the dressing) in a separate bowl and mix well.
• Combine both sets of ingredients and mix well.
• Spoon over the mixed greens. Tonight I used a combination of shredded iceberg lettuce and chopped rocket.

SUMMER SWEET CHILLI PRAWN SALAD

Steps:

• De-vein the prawns and set aside.
• In a large bowl combine the coleslaw, corn niblets, pumpkin seeds, rocket leaves and crispy noodles.
• Combine the last 6 ingredients in a small bowl to make the dressing. Whisk well.
• Arrange the salad on a large serving platter, top with prawns and drizzle over the dressing.
• Garnish with mint leaves and fried spring onions.
• Serve.