Shrimp Salad for Summer

Here’s a nice appetizer that you can make for the hotter days of summer with all that shrimp we stocked up on at the Stop and Shop sale… right… Well, I enjoy this roast shrimp salad served on endive. It’s a simple presentation for an appetizer that’s a little more complicated.

Here’s what you’ll need:

Roasted Shrimp with Lime

  • 1 pound shrimp, shelled and deveined
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons lime juice

Shrimp Salad Dressing

  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon chopped tarragon leaves
  • 2 teaspoons chopped mint leaves
  • 3 tablespoons chopped parsley
  • pinch sea salt

Preheat oven to 425 degrees F. Toss shrimp with olive oil, salt and pepper then bake in the oven for 4-6 minutes (depending on shrimp size) or until light pink and the edges are slightly curled.

Remove the shrimp from the oven and immediately toss with lime juice, set aside to cool.

Now, let’s make the dressing. In a large bowl, combine the sour cream, mayonnaise, lime zest, lime juice, tarragon, mint, parsley, and sea salt… and blend well.

Chop the roasted shrimp into small pieces then toss with the dressing. Slice the end of each endive and separate the leaves. Fill each leaf with a spoonful of shrimp salad and present on a serving platter.

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