101 Things to Do With Peanut Butter by Pamela Bennett

Author:Pamela Bennett
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2012-08-15T00:00:00+00:00

Zesty Shrimp Salad

1 pound large shrimp, peeled and deveined

1 bag (10.5 ounces) mixed salad greens

1/4 cup chopped red onion

1/2 small red or yellow bell pepper, seeded and chopped

2 eggs, boiled, peeled, and chopped

1 lemon, juice and zest

1/3 cup peanut butter

2 tablespoons red pepper flakes

1 tablespoon brown sugar

1 cup croutons

Place shrimp in a large saucepan with enough water to cover, and cook until water boils and shrimp start to turn pink. Do not overcook. Remove shrimp from boiling water and place in a cold water bath to stop cooking. Drain and place in a medium bowl; set aside.

Combine salad greens in a large bowl with the onion, bell pepper, and eggs.

In a small bowl combine the lemon juice, zest, peanut butter, pepper flakes, and sugar, mix well. If too thick, add a few drops of water to desired consistency. Pour dressing over the shrimp and toss to coat.

Add shrimp to salad greens and top with croutons. Serve immediately. Makes 3 to 4Servings.

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