Summer Shrimp Salad

Shrimp, strawberries, raisins, almonds, bacon and hearts of palm are tossed with Raspberry Vinaigrette and served on Boston lettuce leaves.

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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

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

Submitted By: weber2034
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