Shrimp Sea Island Salad

Share this recipe:

A bowl of Shrimp Sea Island Salad.


2 pounds medium or large Wild American Shrimp®, peeled and deveined
Salt and pepper to taste
1/2 cup light olive oil
6 lemons, peeled and thinly sliced
3 tablespoons capers
2 Vidalia onions, thinly sliced


Salt and pepper the shrimp. Heat olive oil in a large skillet over medium heat. Quickly sauté the shrimp until they begin to turn pink. Prepare in several batches if necessary in order to avoid steaming. Drain on paper towels. In a large, tightly-covered container, layer lemon slices, shrimp, a sprinkle of capers and onion rings. Create layers until all ingredients are used. Pour dressing (recipe follows) over layers and refrigerate at least three hours, occasionally inverting the container. Drain to serve.



1 tablespoon garlic, chopped
1/2 teaspoon cayenne pepper
1 teaspoon chopped parsley
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 cup white wine vinegar
1/2 up olive oil
Juice of 1 lemon


Add all ingredients to a quart jar and shake until thoroughly emulsified.


  • Boiled / Steamed
  • Salads