Fustini's Oils and Vinegars
Shrimp Salad

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Shrimp Salad


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Shrimp Salad

Submitted by Corporate Chef Andy Stewart


  • 12 raw shrimp, peeled and deveined, tails intact
  • salt
  • 2 tomatoes, peeled, seeded and fine diced
  • 1 Granny Smith apple, peeled and diced and tossed with 1 tablespoon Fustini's Sicilian Lemon balsamic & 1/4 cup water
  • 1 avocado, peeled, seeded and diced
  • Seafood Vinaigrette
  • Pred Pepper mayonnaise
  • whole chives
  • parsley
Seafood Vinaigrette
Red Pepper Mayonnaise
  • 1 roasted red pepper - peeled and seeded
  • 1 shallot - roughly chopped
  • 2 cloves garlic - minced
  • 1/4 cup Fustini’s 18 Year Balsamic Vinegar
  • 1 tablespoon wholegrain mustard
  • 1 cup mayonnaise
  • salt and pepper


Step 1. 

Bring 2 quarts of water to a boil and season with kosher salt.  Once boiling, add the shrimp and continue to boil, stirring frequently, until fully cooked, 2-4 minutes.  Remove immediately to an ice bath, then drain and keep cold.

Step 2. 

Spread the Seafood Vinaigrette over the bottom of the serving platter.  Place Red Pepper Mayonnaise in 12 dollops in a circle on the plate. Arrange the shrimp on the dollops of Red Pepper Mayonnaise. Decorate the plate with tomato, apple and avocado pieces.  Garnish with chives and parsley.

Step 3.  Seafood Vinaigrette

Whisk all ingredients together and keep chilled until ready to use.

Step 4.  Red Pepper Mayonnaise

Process red pepper, shallot, garlic, vinegar and mustard in a food processor until smooth.  Add the mayonnaise and mix thoroughly.  Season with salt and pepper and store in a sealed container in the refrigerator.

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