Orlando Shrimp Salad


  • 1 lb. cooked, peeled & de-veined Shrimp
  • 3 tbsp. Dijon-style Mustard
  • 1 tbsp. White Vinegar
  • 2 tsp. Tomato Paste
  • 1 tsp. Minced Garlic
  • 1 tsp. fresh Key Lime Juice
  • 1 tsp. Paprika
  • 2 tbsp. Vegetable Oil
  • 3 tbsp. Chopped Red Onion
  • 2 tbsp. Chopped Parsley
  • Romaine Lettuce


Chill Shrimp. In a food processor, combine mustard, vinegar, tomato paste, garlic, lime juice and paprika. Pulse to mix. Add oil and blend well. Add onions, parsley, and salt to taste. Pulse briefly to mix. Do not overprocess! Combine shrimp with sauce and mix well. Cover and chill at least one hour.


Serve Shrimp on Romaine Leaves. Recipe yields 4 servings.