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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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