Summer Shrimp Salad
Shrimp, strawberries, raisins, almonds, bacon and hearts of palm are tossed with Raspberry Vinaigrette and served on Boston lettuce leaves.
Ingredients
- 20 medium peeled and deveined cooked Shrimp
- 1/2 cup canned hearts of palm, drained and chopped
- 10 strawberries, sliced
- 1 green onion, sliced
- 1/4 cup golden raisins
- 1 1/2 Tbsp sliced almonds
- 2 Tbsp cooked bacon pieces
- 4 boston lettuce leaves, washed
- 1/2 cup prepared or purchased raspberry vinaigrette dressing
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Method
Place shrimp in a large bowl. Add chopped hearts of palm, sliced strawberries, sliced green onion, golden raisins, sliced almonds and bacon pieces. Add raspberry vinagrette and mix well. Place a single boston lettuce leaf on each of 4 plates. Divide shrimp salad mixture into 4 servings and mound in the center of each lettuce leaf.
Notes:
Number of Servings: 4
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