Hot and Spicy Shrimp Salad with Tomato, Basil and Mozzarella
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Source: Carme Engel
| Salad | |
| 1 pound | medium shrimp, shelled, deveined, and cooked |
| ½ pound | Mozzarella cheese, grated |
| 2 | tomatoes, peeled, seeded, and chopped |
| ¼ cup | green onions, chopped |
| Dressing | |
| ½ cup | oil |
| 2 tablespoons | vinegar |
| 2 tablespoons | lemon juice |
| 1 | garlic clove, minced |
| ½ teaspoon | sweet basil flakes |
| 2 tablespoons | capers, rinsed and drained |
| Tabasco sauce, few drops | |
| pinch | cayenne pepper |
| pinch | dry mustard |
| salt to taste | |
| pepper to taste | |
Salad In a bowl, toss together shrimp, Mozzarella cheese, tomatoes, and green onions until thoroughly mixed.
Dressing: In a jar with a tight-fitting lid, shake together the dressing ingredients. Pour dressing to taste over shrimp mixture. Unused dressing can be stored in the refrigerator. Refrigerate salad for several hours to allow flavors to blend
Serves 6 as a small entrée.
“This is the best!” says Carme Engel.
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