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Shrimp Salad With Marigolds
Don't let the number of ingredients bother you. This is delicious and very quick and easy to throw together. Adapt amounts and ingredients to suit your own tastes and what you have on hand. The marigolds add a spicy finish without competing with other ingredients. Serve this to family or guests; they will love it.
Prep Time: 00:30
Cook Time: 00:00
1 .5 pound large cocktail shrimp, cooked, with tails removed. cut in half if you like smaller pieces for salad.
1/3 cup sliced almonds
1/2 cup crumbled goat cheese
3 slices cooked bacon, chopped
1 ripe avocado, sliced into long sections or chunks
1/2 head red leaf lettuce, washed and torn
1/2 head romaine lettuce, washed and torn
1/2 red pepper, sliced
1/2 cucumber, peeled and sliced
3/4 cup fresh snap peas, cut in thirds
garlic powder, basil, salt, and pepper to taste
splash of soy or terikyaki sauce
1/3 cup tzatziki sauce or salad dressing of your choice
1/4 cup red onion, sliced
2 scallions, sliced
4 - 5 marigold blossoms, washed and cut
1Toast the almonds on a cookie sheet in 300 degree oven until just brown.
2Prepare the ingredients as described above and combine all but lettuce in a salad bowl .
3Serve by making a bed of torn lettuce on a plate, then add a large scoop of shrimp salad on top.
4Garnish with marigold blossoms on top and garden fresh tomato slices on the side.
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