This easy Shrimp Salad is a light, protein-packed dish that can be enjoyed in a variety of ways.
1 ¾ raw shrimp
2 Tbsp canola oil
1 Tbsp finely minced garlic
2 Tbsp finely minced shallots or green onions
Pepper to taste
2 Tbsp lemon juice or more to taste
2 Tbsp finely chopped fresh dill or 1 heaping Tbsp dried dill
Peel & devein shrimp. In a large skillet over low heat, heat oil. Add garlic & shallots and saute 2 minutes without browning. Add shrimp, increase heat slightly, and cook shrimp for 3 minutes or till just done. Add pepper to taste and toss well. Remove to a bowl. Add lemon juice and dill and toss well. Cover and refrigerate 3-4 hours before serving. Serve on a bed of lettuce on platter with toothpicks as an appetizer or individual plates.
Serves 6 (4 oz. -about 8-12 shrimp) =2 protein, 1 vegetable