SHRIMP SALAD WITH TOMATO AND LEMON
When I was first learning to cook for myself, one of my favorite recipes was a shrimp and orzo salad with feta cheese that was served at room temperature, kind of—the pasta was warm and the shrimp was cold, and it was just really satisfying on many levels. This recipe is inspired by that one, although you won’t find pasta or cheese here. What I held on to, though, was the bright tomatoes, lots of lemon juice, and parsley that make this dish so perfect to eat outside on a warm afternoon. SERVES 4
PREP TIME: 10 minutes
COOK TIME: None
1½ to 2 pounds cooked shrimp, chilled
10 ounces cherry tomatoes, at room temperature (don’t refrigerate at all)
2 garlic cloves, minced
½ red onion, thinly sliced
Juice of 2 lemons
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
¼ cup fresh parsley, chopped
- In a large bowl, mix well to combine the shrimp, tomatoes, garlic, red onion, lemon juice, and olive oil. Season with salt and pepper.
- Serve right away, topped with the fresh parsley.
VARIATION 1 SHRIMP AND TOMATO SALAD WITH AVOCADO: Add 1 or 2 diced avocados to the salad. You may need to add more salt and pepper.
VARIATION 2 CRAB SALAD WITH TOMATO AND LEMON: Switch the shrimp for crab—fresh or canned work equally well. Crab is also sweet but more strongly flavored than shrimp.