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The diced cucumbers and tomatoes in this wonderfully refreshing salad become watery if left for too long in the vinaigrette, so add them just before serving. Amazing Seafood Recipes

Corinne Trang
December 2000

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Yield:
8
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Ingredients

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Directions

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  • Bring a large saucepan of salted water to a boil. Stir in the shrimp and cook until white throughout and curled, about 1 minute. Drain the shrimp and rinse under cold water. Pat dry and spread on a platter to cool.

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  • In a large bowl, combine the lime juice with the garlic. Whisk in the olive oil. Add the shrimp, cucumbers, tomatoes and parsley, season with salt and pepper and toss to coat. Line a platter with lettuce leaves, mound the shrimp salad on top and serve.

Make Ahead

The cooked shrimp can be refrigerated overnight.

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