Shrimp Salad with Roasted Pepper Mayo & Veggies
A light and delicious shrimp salad with roasted pepper mayo and veggies, perfect for a fresh and flavorful meal. Enjoy!
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Cooking tools:
- Stockpot
- Colander
- Mixing bowl
- Whisk
- Food processor
- Paper bag
- Measuring cup
- Paper towel
- Serving bowl
- Cutting board
- Chef's knife
- Kitchen timer
- Stove
- Slotted spoon
- Spoon
- Plate
- Measuring spoon
- Airtight container
- Refrigerator
- Cooking tongs
Ingredients
- ▢ 2 pounds large shrimp , I used "colossal" 13 - 15 a pound; defrosted*
- ▢ 1 large red pepper , about 3/4 pound
- ▢ 1 large egg yolk , I use pasture raised
- ▢ 1 cup safflower oil , expeller pressed, or other oil
- ▢ 3/4 teaspoon grated or minced garlic
- ▢ 1/2 teaspoon dijon mustard
- ▢ 1 teaspoon fresh lemon juice , more to taste
- ▢ 1/4 teaspoon sea salt
- ▢ 2 tablespoons sweet onion , finely chopped; such as Vidalia
- ▢ 1/2 large roasted red pepper , (from pepper above)
- ▢ 1/2 large roasted red peppers , cut into thin strips
- ▢ 1/2 cup celery , peeled, thinly sliced
- ▢ 1 large ear fresh corn , steamed 2 minutes; kernels removed
- ▢ 8 large red leaf lettuce leaves , 1 to serve each portion (optional)
- ▢ 1/3 cup micro celery or microgreens , optional, but love!
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