Royal Red Shrimp and Fennel Salad Print Email


1 pound cooked wild Florida Royal Red shrimp, peeled & deveined
1/2 cup sour cream
1/4 cup finely chopped fennel
2 TBS chopped fresh dill
1 TBS limejuice
1 tsp Worcestershire sauce
1/2 tsp finely shredded Florida lime peel
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp hot pepper sauce

Chop shrimp into bite-size pieces. Combine shrimp and remaining ingredients in a medium bowl; mix well. Chill for 2 hours or longer. Serve on salad greens. Yield: 4 servings.
---

    Tony
    Oyster Night!