The summeriest of salads, with chunks of shrimps in a creamy dressing.
Makes 6 servings.
1/2 pound raw shrimps or
1 can (about 5 ounces) deveined cooked shrimps
1/4 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
2 tablespoons chili sauce
1 teaspoon lime juice
1/2 teaspoon sugar
1/2 teaspoon grated onion
1/4 teaspoon seasoned salt
1 large head of iceberg lettuce, broken into bite-size pieces(about 9 cups)
Procedure:
1. Shell and remove sand vein from fresh shrimps; simmer gently in water just to cover in small saucepan 3 to 5 minutes, or just until shrimps are pink.Drain; cool, then dice. (If using canned shrimps, rinse under running cold water before cutting up).
2. Combine shrimps with remaining ingredients, except lettuce, in medium-size bowl; cover; chill at least 30 minutes before serving.
3. Fill a large salad bowl with lettuce; pour shrimp dressing over; toss to coat greens well.
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