Recipe Details
Ingredients (yields Serves 4 servings)
- 1 pound large peeled and deveined shrimp
- Kosher salt and black pepper
- 1 pint grape or cherry tomatoes, halved
- 1 cucumber, cut into thin half-moons
- 1 red bell pepper, thinly sliced
- 1 cup fresh flat-leaf parsley sprigs
- 4 scallions, sliced
- 1 jalapeno, seeded and chopped
- 1 clove garlic, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
Cooking Instructions
For cooking instructions, please visit realsimple.com
Public Comments (1)
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Robin_Horrigan
August 7th, 2010
This salad is lovely, healthy, simple and delicious. It's a perfect summer recipe because the only cooking required is to boil some shrimp. Slice, dice, juice and you're done!
I buy frozen shrimp and keep it in the freezer to defrost as needed.
The changes that I made: I used a yellow pepper and half of a red onion in place of the red pepper and scallions. I used quartered Campari tomatoes in place of grape tomatoes. I also added fresh basil and made the vinaigrette with red wine vinegar.
Leftovers can be tossed with pasta or rolled up in a wrap for a great sandwich.