Fast and Easy: Celebrating the Coming of Spring; and the Making of a Southern Shrimp Salad

Can I Hear It For Spring?  

I know the official day is not until March 19th, but today in my part of the world, it feels like Spring.  It is glorious and one of those days you feel guilty if you stay inside.  So, if you live in Georgia get outside and enjoy the daffodils.  Then at the end of the day prepare this fast and easy dinner.

This recipe is my version of a Chilled Shrimp Salad I had at the restaurant: Slightly North Of Broad (S.N.O.B in Charleston, S.C.).  One of my favorite cities and a favorite restaurant.

Southern Shrimp Salad with Citrus Vinaigrette

  • Servings: 4
  • Difficulty: easy
  • Print
Ingredients you will need:
4 cups of baby arugula
1 can black-eyed peas, rinsed & drained
1/4 cup unsalted roasted peanuts
1 cup of cherry tomatoes, halved
1 pound of prepared (cooked) shrimp with tail
Place the baby arugula and the next 4 ingredients in a large bowl and toss to combine.  Add the citrus vinaigrette to taste.  Toss the salad; divide the salad onto serving plates.  Enjoy.
*(What makes this salad so easy is that I bought 
   already  prepared shrimp from the farmers market.)  
Citrus Vinaigrette:
small mason jar 
1/4 cup Champagne vinegar
3/4 cup olive oil
juice from 1 lemon
2 Tablespoons fresh orange juice
1/4 teaspoon of grated lemon zest
1 small shallot, finely chopped
salt and pepper, to taste
Combine all  the first 6 ingredients in the small mason jar.  Season with salt and pepper.  Place the lid on the jar and shake to blend.

Enjoy the Spring;
and if you are looking for a special long 
weekend – take a trip to the 
beautiful city of Charleston 
Daffodils courtesy of Gibbs Gardens
photos by: Libby Stephens

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