New This Month

Under 30 Minutes

Shrimp Club Salad

39

Crunchy romaine lettuce provides a refreshing complement to tender shrimp and smoky bacon. Using shrimp in place of the usual chicken elevates this cool salad, inspired by the club sandwich -- a standby at American hotels and country clubs.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, June 2012

Ingredients

  • Salt and pepper
  • 1/2 pound large or jumbo shrimp, peeled and deveined (tails left on)
  • 1/2 loaf rustic bread, crusts removed, cut into 3/4-inch cubes
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoon chopped fresh chives
  • 3 to 4 teaspoons lemon juice
  • 4 slices cooked bacon (4 ounces), crumbled
  • 1 romaine lettuce heart, chopped
  • 1 pint large cherry tomatoes, quartered or halved

Directions

  1. Preheat oven to 400 degrees. In a medium pot of boiling salted water, cook shrimp until opaque throughout, 3 to 5 minutes. Drain, then transfer to a paper-towel-lined plate, cover, and chill until ready to serve. On a rimmed baking sheet, toss bread with oil. Bake until golden, about 8 minutes, tossing halfway through.

  2. Stir together mayonnaise, chives, and lemon juice to taste; season with salt and pepper. Toss together shrimp, croutons, bacon, lettuce, and tomatoes and serve with dressing.

Cook's Notes

Iceberg lettuce or frisee would be delicious substitutions for romaine.

Reviews Add a comment