Shrimp Salad Antipasto Recipe
Ingredients:
6 slices salami, sliced 1/4 inch thick, (add any deli meats) cut into strips1 green pepper, sliced thin
2 celery stalks, diced
6 scallions, diced
25 to 30 large shrimp
3 hard boiled eggs, cut in quarters
3 fresh tomatoes, cut in quarters
2 chopped scallions
6 tbsp. chopped green peppers
2 tbsp. capers, drained
2 tbsp. horseradish
1 c. mayonnaise
1/2 c. chili sauce
1/2 tsp. salt
1/2 tsp. black pepper
2 garlic cloves, mashed
1/2 tsp. crushed red pepper (optional)
Cooking Directions:
Toss together and refrigerate.3 hard boiled eggs, cut in quarters3 fresh tomatoes, cut in quarters
Refrigerate eggs and tomatoes until ready to serve. When ready to serve, add salt and pepper. Arrange eggs and tomatoes over top and spoon shrimp sauce over all.
SHRIMP SAUCE FOR SHRIMP ANTIPASTO:
2 chopped scallions6 tbsp. chopped green peppers2 tbsp. capers, drained2 tbsp. horseradish1 c. mayonnaise1/2 c. chili sauce1/2 tsp. salt1/2 tsp. black pepper2 garlic cloves, mashed1/2 tsp. crushed red pepper (optional)
Combine all ingredients.
Other Recipes you might like:
Macadamia Chicken Salad, Perfect Chicken Salad, Salmon Mousse, Tartar Sauce, Treasures Of The Sea, Chicken-almond Salad
