SUMMER TOMATO AND SHRIMP SALAD
This is great for a summer luncheon or supper because it's light, super simple to put together and it's a tasty combination of flavors. I love to serve it with a good-quality French or Italian bread to use for sopping up the dressing.
½ teaspoon celery seed
1 teaspoon salt
1 teaspoon sugar
Several grindings of
fresh black pepper
¼ cup white wine
vinegar
1 clove garlic,
minced
1 teaspoon
Worcestershire sauce
¼ cup olive oil
¼ cup neutral oil
2 pounds cooked shrimp, peeled and deveined
2 medium ripe
tomatoes, cut into chunks
1 medium sweet
onion, cut into bite-sized pieces
6 generous handfuls of assorted lettuce leaves
1. In a large bowl,
combine celery seed, salt, sugar, pepper, vinegar, garlic and Worcestershire
sauce. Slowly add oils to vinegar mixture and whisk until well blended.
2. Toss shrimp with
dressing. Transfer shrimp to a large rimmed serving platter and gently toss
with tomatoes and onions.
3. Divide lettuce
leaves among 6 rimmed serving bowls. Evenly distribute shrimp combination over
lettuce leaves. Serve immediately.
6 servings
