Recipe: Summer Shrimp Salad
July 12, 2020
1 pound cooked Wild American Shrimp®, peeled and deveined
3/4 cup olive oil
1/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh spinach
3 large oranges, peeled and cut into segments
1 medium red onion, sliced thin
Mix oil, vinegar, salt, and pepper. Set aside. On a large platter, make a bed of the spinach, then layer with orange segments, onion rings, and shrimp. Pour oil mixture over everything.
Yield: 4 servings.
CHEF JIM SMITH THE HUMMINGBIRD WAY Jim Smith is the former Executive Chef of the State of Alabama and Chairman of the Alabama Seafood Marketing...
Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family....
The shrimp processing industry has a long and storied history, lined with a multitude of different innovations that have propelled the industry further and further...