Dressing
2 tsp Tabasco sauce or Asian chili paste
1/2 cup organic ketchup (look for ketchup that does not contain high-fructose corn syrup or other additives; we use Annie's)
1 lime, zested and juiced
2 ribs celery, from the heart, finely chopped
1 yellow or orange bell pepper, seeded and finely chopped
2-3 T parsley leaves, finely chopped
freshly ground black pepper
Salad
2 lbs cooked shrimp
4 cups organic greens
Combine
all dressing ingredients except black pepper in a small bowl. Add
black pepper to taste. Add shrimp and coat evenly. Chill for at least
20 minutes.
Arrange greens on four plates. Top with shrimp mixture.
Can also be served as an appetizer atop lettuce leaves in cocktail glasses.
From Cynthia Finnemore Simonds' Fresh Maine Salads.
