La Piastra Chef Makes Summer Salad
La Piastra
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1 pound cooked, frozen shrimp (size 21-25 peeled and deveined)
3 ripe hot house tomatoes, cut in wedges
1 large English cucumber, sliced
1/2 red onion, shaved thin
1 tbs chopped garlic
1 ½ tbsp red wine vinegar
3 tbsp olive oil blended (canola and extra virgin olive oil)
salt and pepper to taste
1/2 can black olives, pitted (optional)
Instructions
Thaw shrimp under cold water. Remove tail and butterfly shrimp by slicing down the back of the shrimp. Wedge the tomatoes and slice the cucumber into ¼-inch circles. Shave the red onion thin. You may need less onion depending on the thickness -- a little goes a long way! Toss all together. Mix red wine vinegar and olive oil blend with garlic, salt and pepper. Toss over salad. Refrigerate until ready to serve. Use as an appetizer, salad or meal!
Servings: 16
Yeilds: 4 pounds
Provided by La Piastra LLC, 25 Shunpike Road, Cromwell (behind Mortensen's Ice Cream)
Click Here To View In Enlarged Player Shrimp, Tomato And Cucumber Salad
IngredientsInstructions
Thaw shrimp under cold water. Remove tail and butterfly shrimp by slicing down the back of the shrimp. Wedge the tomatoes and slice the cucumber into ¼-inch circles. Shave the red onion thin. You may need less onion depending on the thickness -- a little goes a long way! Toss all together. Mix red wine vinegar and olive oil blend with garlic, salt and pepper. Toss over salad. Refrigerate until ready to serve. Use as an appetizer, salad or meal!
Servings: 16
Yeilds: 4 pounds
Provided by La Piastra LLC, 25 Shunpike Road, Cromwell (behind Mortensen's Ice Cream)
