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    Shrimp Salad

    Source of Recipe

    Raoul Reichrath

    List of Ingredients

    1/2 cup tomato juice
    1 tablespoon freshly squeezed lemon juice
    2 teaspoons Worchestershire sauce
    Several drops of liquid hot pepper
    Fine sea salt
    1-2 red bell peppers, cut into cubes (about 1 1/2 cups)
    2 celery ribs, cut into crosswise slices (about 1 1/2 cups)
    1 1/2 lb. cooked large shrimp, about 25-30 peeled and deveined
    1/2 cup minced fresh chives or cilantro


    In a large bowl, whisk together the tomatoe juice, lemon juice, Worchestershire sauce, liquid red pepper and salt.
    Taste for seasoning.
    Add red peppers and celery and stir to blend.
    Cover and refrigerate for at least one hour to let the flavours develop.
    Toss the shrimp with just enough sauce to lightly and evenly coat.
    Add chives and toss to blend.
    Taste for seasoning.
    Mound the shrimp salad on chilled plates and serve.




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