Zesty Shrimp & Rice Salad
Yield: 8 servings
- 1 cup rice, uncooked
- 1 pound fresh asparagus
- 1 pound medium raw shrimp, peeled
- 2 slices bacon, cut in ½-inch pieces
- 1 shallot, chopped
- 2 tablespoons olive oil
- ¾ cup mayonnaise
- ¼ cup green onions, sliced
- 1 tablespoon fresh tarragon, chopped (may substitute dried tarragon)
- 1 teaspoon capers
- ¼ teaspoon salt
- ¹⁄₈ teaspoon pepper
Cook rice and let cool. Snap off tough ends of asparagus, cut into 1½-inch pieces, and steam in microwave in covered plate for 2 minutes. Sauté shrimp, bacon, and shallot in oil for 5 to 7 minutes, or until shrimp turn pink. Drain. Combine mayonnaise with remaining ingredients. Add rice, asparagus, and shrimp mixture. Toss gently, cover, and chill.
For variation, you may add 2 teaspoons grated orange rind and mandarin oranges.
Order a copy
To purchase Cape Fear … Still Cooking, contact Carolyn Hall of the Ministering Circle at (910) 762-4956.