California Style Chopped Salad With Shrimp Recipes

NEW YORK-STYLE CHOPPED SALAD

Steps:

• Lay out the greens and all the fixings in small dishes.
• Have a big stainless bowl with tongs. Have everyone build their own salad by throwing what they want into the bowl. Toss and tip the salad onto a cutting board. With 2 knives, quickly chop the salad so that it's chopped into smaller pieces. Throw it back into the metal dish and toss with Herby Ranch Dressing.
• Transfer to a plate and sprinkle with a little salt and pepper.
• Combine the mayonnaise, buttermilk, sour cream, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving.

CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP

Steps:

• For the salad: 1. Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. 2. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. 3. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. 4. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. 5. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. 6. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl. For the dressing: 1. In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste. 2. Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.

MINESTRONE-STYLE SHRIMP SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, whisk together the lemon juice, oil, pesto, garlic, salt and pepper. Rinse pasta with cold water; drain. , In a large bowl, combine the pasta, beans, tomato, corn, celery, onion, carrot, red peppers, parsley and dressing. Divide salad greens between 2 plates; top with pasta mixture and shrimp. If desired, sprinkle with Parmesan cheese.

SHRIMP COBB SALAD

Steps:

• Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.

CHOPPED SHRIMP SALAD

Steps:

• Cut shrimp in halve or thirds depending on the size.
• Peel cucumber and chop cucumber, celery and onion, small. (**Note: If using a regular cucumber then after peeling cut in half and spoon out seeds).
• Add the remaining ingredients, mix well.
• Season with salt and pepper.
• Serve over lettuce or in a hallowed out veggie.