Shrimp Club Salad

39 Ratings
  • 5 7
  • 4 12
  • 3 11
  • 2 5
  • 1 4

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.

Everyday Food, June 2012

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (5)

39 Ratings
  • 5 7
  • 4 12
  • 3 11
  • 2 5
  • 1 4
Martha Stewart Member
08/10/2012
This is fab! But I added a little organic Greek yogurt and cut way back on the mayo. Same creamy results and better for you.
Martha Stewart Member
06/12/2012
Made this a couple of weeks ago. Used a package of 3 romaine hearts. Croutons were 4 ciabatta rolls, tossed with olive oil, salt, pepper, then spread on sheet pan I cooked the bacon on. Still had bacon grease in the pan. Rolls were fresh, so baked at 425 for about 15 min, the at 225 until croutons were dry and crunchy. New go to snack instead of popcorn. Made enough for 3 adults for two meals. This one will get prepared many times this summer.
Martha Stewart Member
06/11/2012
hello? Serves 6? Six what, toddlers? :-/ For grown ups, I would say this serves 2.
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Martha Stewart Member
06/01/2012
I tried this salad last night and it was terrific!!....I love my BLT's made with mayo on one side of the bread and peanut butter on the other slice so I added a teaspoon of peanut butter to the dressing. This gave it the same hint of BLT taste that I love. Thank you! Great recipe and simple to prepare!
Martha Stewart Member
05/31/2012
Looks absolutely yummy. Will make tomorrow
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