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Surf Salad In Puff Bowl |
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Serves: 4 Print this Recipe2 quarts water 1/2 lemon sliced 1 1/2 tablespoons salt 1 pound shrimp medium, peeled and deveined Puff Bowl (see below) 2 cucumbers medium Lettuce leaves Green Goddess Dressing, chilled Parsley Chopped In alarge saucepan over high heat, bring water, lemon and salt to a boil. Add shrimp. Return to a boil; reduce heat to low and simmer for 2 to 3 minutes or until pink and firm. Drain and rinse with cold water. Transfer to a medium bowl. Cover and chill at least 1 hour. Just before serving, peel cucumbers. Halve lengthwise, scoop out seeds and cut crosswise into 1/4 -inch slices. Add to shrimp and stir to combine. Place puff bowl on a serving platter; line with lettuce. Mound salad in center. Spoon on some dressing; sprinkle with parsley. To serve, spoon out salad; cut bowl into wedges. Pass remaining dressing separately. Note: If using individual puff bowls, place on individual plates and eat directly from bowls. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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