Zesty Shrimp Salad

My Zesty Shrimp Salad uses succulent, tender shrimp sauced with a dijon Ranch salad dressing mixture with capers, red onion, celery and fresh dill. 


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1 lb medium shrimp (See Note 1)
1/2 cup Ranch salad dressing
3 tbsp lemon juice 1/2 lemon and zest
1 tsp dijon mustard
Kosher salt
Freshly ground black pepper
2 tbsp capers
1 small red onion finely chopped (apr. 1/3 cup)
3 celery stalks finely chopped
2 tbsp freshly chopped dill
Butterhead or romaine lettuce for serving

In a large bowl, whisk together Ranch dressing, lemon juice and zest and dijon mustard and season with salt and pepper. Add cooked shrimp, capers, red onion, celery, and dill to bowl and toss until combined.

Chill for 30 minutes and serve over butterhead leaves on a plate. Garnish with some more chopped dill and lemon zest (optional).

To keep it simple and easy I use shelled, deveined, cooked shrimp with tails removed or you can use thawed frozen shrimp. If using raw, that then quickly sauté to cook on both sides with olive oil, 2 minutes per side. Remove from pan and allow to cool before mixing into salad.


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