Galveston Shrimp Salad
Browse the recipe Galveston Shrimp Salad
Galveston Shrimp Salad
YIELD Makes 6 to 8 servings
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INGREDIENTS
| 2 | cups cooked and peeled medium shrimp |
| 2 | large, ripe tomatoes, peeled and diced |
| 1 | cucumber, peeled, seeded and diced |
| 1 | cup diced celery |
| 1 | can (4 ounces) chopped green chilies, drained |
| 1/3 | cup finely diced onion |
| 2 | tablespoons brown sugar, or more to taste |
| 2 | tablespoons vegetable oil |
| Juice of 2 limes | |
| 1 | jalapeño pepper,* seeded and finely minced |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon celery seed |
| 1/2 | teaspoon black pepper |
| 2 | bay leaves |
| Dash hot sauce | |
| 6 | to 8 red leaf lettuce leaves |
PREPARATION:
- Combine all ingredients except lettuce in large nonreactive bowl. Cover; refrigerate overnight. Remove and discard bay leaves. Stir salad. Serve on lettuce leaves.
This recipe appears in:
Southwestern