Jamaican
Coconut Shrimp Salad Recipe
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Jamaican Coconut Shrimp Salad Recipe |
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INGREDIENTS |
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1 lb. sm. cooked shrimp |
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Oil and vinegar dressing |
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1 c. sliced green Jamaican onions |
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1 Jamaican avocado, peeled, pitted and diced |
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1 med. size Jamaican tomato, peeled and diced |
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1 c. shredded fresh coconut or ½ cup. flaked unsweetened Jamaican coconut |
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Jamaican lettuce, about ½ med. head |
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PREPARATION |
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1. Place shrimp in a bowl and pour oil and vinegar dressing over them; turn
to coat shrimp well. Marinate, covered, in refrigerator for 1-2 hours. Set
aside 1 cup of marinated shrimp. |
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2. To remaining shrimp, add Jamaican onion, Jamaican avocado, Jamaican
tomato, and Jamaican coconut; mix gently. |
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3. Line shallow salad bowl or 4 individual salad plates with outer lettuce
leaves. Shred enough of remaining lettuce to make 3 cups and arrange evenly
in bowl or on plates. |
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4. Heap shrimp salad on lettuce. Scatter reserved shrimp over top. |
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OIL AND VINEGAR DRESSING |
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Combine in a bowl or jar ¼ cup each of olive oil, salad oil, and white wine
vinegar; add 2 tablespoons Jamaican lemon juice, ½ teaspoon Jamaican garlic
salt, ¼ teaspoon each salt and liquid hot Jamaican pepper seasoning and ¼
teaspoon seasoned Jamaican pepper. Mix until blended |
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