Name: Pickled Shrimp Salad With Corn-Pimento Dressing
Yield: 4 servings
Ingredients: 2 pounds Shrimp, Headless And Shelled; 3 whole Onions, Sliced Thinly; 1 cup White Wine Vinegar; 1/4 cups Canola Oil; 1/4 cups Olive Oil; 6 Tablespoons Lemon Juice; 2 Tablespoons Salt; 2 Tablespoons Sugar; 1 Tablespoon Celery Seed; 1/2 teaspoons Pepper; 1/2 cups Corn Kernels; 2 Tablespoons Diced Pimentos; 2 whole Heads Romaine Lettuce

Servings: 4 persons

2 pounds Shrimp, Headless And Shelled
3 whole Onions, Sliced Thinly
1 cup White Wine Vinegar
1/4 cups Canola Oil
1/4 cups Olive Oil
6 Tablespoons Lemon Juice
2 Tablespoons Salt
2 Tablespoons Sugar
1 Tablespoon Celery Seed
1/2 teaspoons Pepper
1/2 cups Corn Kernels
2 Tablespoons Diced Pimentos
2 whole Heads Romaine Lettuce

1
["In a 9""x13"" pan, lay the shrimp out. Cover with the sliced onions.", "Mix the vinegar, oils, lemon juice, salt, sugar, celery seed, and pepper; pour over the shrimp. The vinegar, salt and lemon juice cook the shrimp. Cover and chill small shrimp for 24 hours, larger ones for up to 36 hours.", "Remove onions. Place 1/2 cup in a blender. Reserve the remaining onions for topping the salad.", "Add 1 cup of the shrimp's marinade to the blender and process. Remove to a mixing bowl and add the corn and pimentos.", "Divide the romaine lettuce between 6 plates. Top with shrimp and dressing."]

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pickled Shrimp Salad With Corn-Pimento Dressing

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