Everything was going along swimmingly. After making a light shrimp salad with a touch of mayonnaise, red pepper, avocado, and dill, I packed it into a small bowl and unmolded it onto a salad plate lined with romaine lettuce leaves. As I was preparing the plate for its photo shoot, I laid it on the floor behind me as I arranged the placemat and lighting. That was when everything went oddly awry. A rattling sound, accompanied by ravenous gulping noises caused me to whip my head around. One of my parents’ dogs, a cheeky little opportunist, was gulping down the shrimp salad as quickly as she could. As I screamed (I even made myself jump), she beat a hasty retreat out of the room, leaving a dessicated salad plate and pieces of half-chewed shrimp in her wake. Sigh. By the number of times the crafty canine licked her lips, I’d say she gave it two paws up.
In a medium bowl, combine 1 1/2 pounds fresh bay shrimp, 2 tablespoons mayonnaise, 1 tablespoon chopped fresh dill,
1/2 diced red bell pepper, 1/2 peeled and chopped avocado, and 1 teaspoon fresh lemon juice. Stir to combine. Season with salt and pepper to taste.
Line four salad plates with romaine lettuce leaves and divide the shrimp mixture between the four plates. If you want to be fancy, pack each portion of shrimp salad into a small bowl, invert onto the lettuce leaves, then gently release from the bowl. Garnish each portion with a sprig of fresh dill.
In a medium bowl, combine shrimp, mayonnaise, 1 tablespoon chopped fresh dill, red pepper, avocado, and lemon juice. Stir well to combine. Season with salt and pepper to taste.
Line four salad plates with romaine lettuce leaves and divide the shrimp mixture between the four plates. If you want to be fancy, pack each portion of shrimp salad into a small bowl, invert onto the lettuce leaves, then gently release from the bowl. Garnish each portion with a sprig of fresh dill.
Serves 4.
avocado,
dill,
red pepper,
Salads,
seafood,
shrimp
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