Summer is flying by! I wanted to quickly share an easy, hearty shrimp salad with you. It’s based on one I had recently at a food shop in Brooklyn I like to check out every now and then called Bklyn Larder. To serve, just place the shrimp salad over chopped romaine or field greens.
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For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get cooking,
¼ cup plus 2 tablespoons mayonnaise
1 tablespoon dijon mustard
2 tablespoons lemon juice
½ teaspoon salt
2 tablespoons olive oil
2 stalks celery, chopped
¼ cup salted capers, rinsed and drained
1/3 cup chopped parsley
1 pound poached shrimp
- In a small bowl, whisk together the mayonnaise, mustard, lemon juice and salt. Whisking constantly, blend in the olive oil until smooth and emulsified. Stir in the celery, capers and parsley.
- Place the shrimp in a medium bowl and toss with the dressing to coat.