Shrimp Salad w/Capers

 

Sautéing the shrimp adds much to this recipe, as boiled shrimp lose flavor to the water they’re cooked in. Serves 4 as main dish, or more as a salad.

Sauté just until color’s turned, in a bit of olive oil:

> 1 lb. shelled, raw shrimp

Mix the following ingredients into cooled shrimp:

> 2 Tbs. fine-chopped onion or shallot > ½ c. loose-packed, chopped parsley > 1 peeled, seeded, chopped tomato > ½ tsp. sugar > 1 tsp. dried basil > 2 TBS. capers, patted dry > ½ tsp. salt > fresh pepper > ⅔ to 1 c. mayonnaise

Marinate 2 hrs. or so, or even overnight. Serve on leaf lettuce with tomato garnish, or toss at the last minute with chopped Romaine lettuce, to make it go farther. Add cherry tomatoes too, as desired.

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