Tuesday, October 6, 2009

Shrimp and Black-Eyed Pea Salad

¼ cup Olive Oil
2 Tbsp Lemon Juice
½ tsp Salt
½ tsp Paprika
½ tsp Dried Thyme
½ tsp Garlic Powder
¼ tsp Cayenne Pepper
2- 15oz cans Black-Eyed Peas (drained and rinsed)
1 lb Small or Medium Peeled, Cooked Shrimp
3 Scallions (White and Light Green Parts- chopped)
2 Ribs of Celery Diced
5 cups of Romaine Lettuce (shredded)

In medium mixing bowl, whisk together oil, lemon juice, salt, paprika, thyme, garlic and cayenne. Stir in black-eyed peas, shrimp, scallions and celery. Arrange lettuce of plate and place portion of shrimp and black-eyed peas mixture on top. Serves 4.

No comments:

Post a Comment