Gulf Shrimp & Vegetables

This Gulf shrimp and vegetable salad is made for hot-weather entertaining. Boiled shrimp, sliced olives, green bell pepper, celery, sweet pickles, shallots, and parsley marinate overnight in Italian dressing with olive oil and lemon juice, then get served cold on crisp lettuce.

Boil the shrimp just until they turn pink, 3 to 5 minutes, then drain and rinse with cold water immediately to stop the cooking. Overcooked shrimp turn rubbery, and this salad needs them tender and snappy. Peel and devein after chilling.

The eight-hour marinate is what makes this dish. The Italian dressing penetrates the shrimp and vegetables, and the flavors meld into something much more interesting than a freshly tossed salad. The sweet pickles add an unexpected tang that plays off the briny olives and shrimp.

Spoon the salad onto the lettuce with a slotted spoon so the dressing doesn’t pool on the plate.

Chef Tips

• Cook the shrimp shell-on for more flavor, then peel after chilling
• Toss gently when combining so the shrimp don’t break apart
• This must marinate a full 8 hours for the best results, so plan ahead
• Garnish with fresh tomato wedges for color

Variations

• Add hearts of palm or artichoke hearts to the marinate
• Use a homemade vinaigrette instead of bottled Italian dressing
• Swap some of the shrimp for lump crab meat for a mixed seafood salad