Maui Wowie Shrimp Salad Recipes

Steps:

• To make dressing, combine shallots, 1 teaspoon capers and lime juice in a blender and purée until smooth. Add olive oil and mustard and blend until well combined. Stir in honey. Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle. Combine feta, remaining capers and onion, drizzle with some dressing and salt and pepper to taste, and toss well. Combine shrimp and avocado in another bowl, drizzle with some dressing and salt and pepper to taste, and toss well. Drizzle lettuce with a little dressing and salt and pepper to taste, and toss well. Mound 1/4 of the lettuce in center of tomato ring. Spoon 1/4 of the feta and shrimp mixture on top. Drizzle tomatoes and salad with some of the remaining dressing. Garnish with popcorn shoot sprouts, if desired.

Steps:

• Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
• In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the sugar, and ½ cup (120 G) of mayonnaise.
• Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
• To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more milk. Season with the remaining ½ teaspoon of salt and the pepper.
• Garnish with the scallions before serving.
• Enjoy!

Steps:

• Shred lettuce into fine strips.
• Combine and toss in a large bowl with diced tomatoes, onion and bay shrimp.
• Add diced avocado.
• For dressing: Whisk together ingredients. Olive oil, red wine vinegar, dijon mustard, black pepper, hard boiled egg whites shredded, and 1 ounce roasted red pepper diced or 1 ounce pimentos ( in a pinch I have used a quick dressing of olive oil, fresh squeezed lemon juice, salt, pepper and basil. Pretty much adjust it all to taste. It is a GREAT quick replacement and saves having to hard boil and egg and find pimentos or roasted red peppers.).
• Pour over salad and toss lightly.
• Sprinkle each portion with capers, crumbled feta and green onion.

Steps:

• DRESSING PREPARATION: Combine shallots, 1 teaspoon capers and lime juice in a blender and purée until smooth. Add olive oil and mustard and blend until well combined. Stir in honey.
• TO ARRANGE SALAD: Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle.
• Combine feta, 2 tablespoons capers and onion, drizzle with some dressing and salt and pepper to taste and toss well.
• Combine shrimp and avocado in another bowl, drizzle with some dressing and salt and pepper to taste and toss well. Drizzle lettuce with a little dressing and salt and pepper to taste and toss well.
• Mound 1/4 of the lettuce in center of tomato ring. Spoon one 1/4 of the feta and shrimp mixture on top. Drizzle tomatoes and salad with some of the remaining dressing. Garnish with popcorn shoot sprouts, if desired.

Steps:

• In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
• Preheat a grill for medium-high heat. Soak skewers in water.
• Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.