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Pickled Shrimp Salad with Corn-Pimento Dressing
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Description
This recipe needs to be prepped at least one day ahead due to the shrimps being pickled. Allow 24 hours for small shrimp and up to 36 for large ones.
Ingredients
- 2 pounds Shrimp, Headless And Shelled
- 3 whole Onions, Sliced Thinly
- 1 cup White Wine Vinegar
- ¼ cups Canola Oil
- ¼ cups Olive Oil
- 6 Tablespoons Lemon Juice
- 2 Tablespoons Salt
- 2 Tablespoons Sugar
- 1 Tablespoon Celery Seed
- ½ teaspoons Pepper
- ½ cups Corn Kernels
- 2 Tablespoons Diced Pimentos
- 2 whole Heads Romaine Lettuce
Preparation
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 ½ 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.
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