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Juicy shrimp are tossed in a creamy, fresh herb dressing and piled high into toasted buns for these easy shrimp salad rolls.
Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes. Arrange the salad greens on 2 plates. Divide the shrimp mixture between the plates. Tuck 4 bread quarters, point-side-out, around the greens on each plate.
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Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes. Arrange the salad greens on 2 plates. Divide the ...
Add the shrimp and cook for 2 minutes or until the shrimp are cooked through. Rinse the shrimp mixture with cold water and drain well in a colander. Discard the lemon, peppercorns and coriander seeds.
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8 ounces cooked and peeled salad shrimp. 12 ounces salmon fillets. Juice of 1 lemon, divided. 1 ½ pounds baby red potatoes, scrubbed. 3 tablespoons olive oil
We have a recipe for a beautiful, healthy and very low-calorie and low-carb Thai shrimp and noodle salad. It’s a snap to make, too, using pre-cooked shrimp and noodles with fresh raw veggies ...
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