Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Cooked shrimp - peeled and 2 tb Capers - drained
-deveined 1 ts Chopped cilantro (fresh
1 ea Large yellow bell pepper - -coriander)
-seeded, cored and cut 4 ea Slices lemon
Into 1/4-inch dice

-----------------------CAJUN DRESSING----------------------------
2 ea Eggs 1/2 ts Ground cumin
2 tb Cider vinegar 1/2 ts Cayenne pepper
1 ts Dry mustard 1/2 ts Salt
1 ts Minced garlic 1 1/2 c Corn oil

CAJUN DRESSING: Place the eggs, vinegar, mustard, garlic, cumin,
cayenne pepper and salt in a food processor. Process briefly. Then,
with the motor running, slowly pour the oil through the feed tube and
process until thick and smooth.

Makes 1-3/4 cups.

SHRIMP SALAD: 1. Toss the shrimp, bell pepper, and capers in a bowl.
2. Gently fold in 1-1/2 cups of the dressing. Sprinkle with the
cilantro, and garnish with the lemon slices. Serve with the
remaining dressing on the side.

4 portions.

Recipe from Michelle M. Bass. Source: The New Basics Cookbook

Calories per serving: Number of Servings: 4 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MICHELLE BASS On 05-09-95

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