Summer Shrimp SaladBy: Chef Emerald Coleman
- 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.