Tuesday, June 18 2013, 11:48 AM MDT
As Aired On July 6, 2012
Recipe Courtesy Chef Bryan Woolley
3 cups cooked, peeled, and de-veined shrimp
1 cup sliced celery
1/2 cup chopped parsley
1/2 cup chopped cilantro
1/2 cup finely diced red onion
1 cup chopped cooked rice noodles
1/4 cup rice vinegar
3 tbsp olive oil
2 tsp dijon mustard
1 tbsp italian seasoning blend
1 tsp sugar
salt and pepper to taste
1.) In a large bowl combine the shrimp, celery, parsley, cilantro, red onion, and rice noodles. Toss to combine and set aside.
2.) In a medium size bowl whisk together rice vinegar, olive oil, dijon mustard, italian seasoning blend, and sugar. Whisk together. Add enough salt and pepper for your taste.
3.) Pour the dressing over the shrimp mixture, toss to coat.
4.) Cover and refrigerate shrimp salad for 1 hour. Serve with some fresh crostini’s and enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)