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- Source: Cooking Section, August 2002
- Dish Type: Salads
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Dilled Shrimp Salad
Instructions
Rinse shrimp in cold water, drain and pat dry. Toss the shrimp with water chestnuts, tomatoes, vinegar, and dill weed. Chill well. Place shrimp salad on romaine leaves and garnish with fresh parsley.
Makes 4 to 6 servings
Ingredients
- 1 pound shrimp, cleaned and deveined
- 1 (5-ounce) can sliced water chestnuts
- 3 tomatoes, diced
- 4 tablespoons seasoned rice wine vinegar
- 2 tablespoons fresh dill weed, minced
- 6 romaine leaves, trimmed rinsed and patted dry
- Fresh parsley to garnish
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