Shrimp Salad for a Christmas Lunch

When John and I entertain friends for lunch during the Christmas holidays, this is the dish I usually prepare:


The day before it is to be served:

2 lbs of frozen large farm-raised shrimp, shell on (easy peel shrimp)

Thaw shrimp overnight or under running water and boil 3 to 4 minutes in salted water with several tablespoons of Zatarain crab boil

Chill overnight.

3 mirlitons (chayote squash) Cut in quarters and boiled until tender.

Chill overnight


Next day, peel shrimp and put in a large bowl.

Peel mirlitons and cut in bite-sized pieces, and add to bowl.

Also add to bowl:

One can of hearts of palm, chilled, cut into bite-sized pieces.

Two stalks of celery, cut into small pieces

White part of one bunch of green onions, chopped

One bunch of chopped parsley

One can of water chestnuts, halved

Half a dozen Campari tomatoes, quartered, or a dozen grape tomatoes halved and pulp removed.

The tender part of a fennel bulb, cut into small slices

One teaspoon of red curry powder

Salt to taste (try one teaspoon, add more if necessary)

Two tablespoons of Hellmann’s mayonnaise

One tablespoon of balsamic vinegar

Combine with large spoon, cover and refrigerate until served in bowls over baby arugula

Serve with hot, crusty French bread and a dry white wine or Champagne or Prosecco.

Serves 6