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Summer Shrimp Salad

Summer Shrimp SaladBy: Chef Emerald Coleman

Ingredients:

  • 1 lb 21-25 count shrimp, cooked & peeled
  • 1 cup Jicama, peeled & diced
  • 1 Lemon zest
  • 1 Lemon juice
  • 1 tsp Sugar
  • 1 cup Sour cream
  • 3 Scallions, sliced on bias
  • 1 English cucumber, peeled & diced
  • 1 tbsp Fresh Dill
  • Salt and pepper to taste

1. Combine all ingredients in a large bowl. Toss lightly to mix thoroughly.

2. Chill at least 2 hours prior to service.

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