With Mother’s Day just around the corner, here’s a quick and delightful recipe that you can whip up in under 10 minutes.
This shrimp salad is served in a bowl made from fresh, tender Bibb lettuce — small, round and crisp, and part of the butterhead variety. I always keep frozen shrimp on hand for a quick meal, as they defrost in just a few minutes with a simple soak in cold water.
The recipe features a fast and foolproof method for cooking shrimp that ensures they stay juicy and plump every time.
HELPFUL HINTS
› Fresh shrimp can be used instead of frozen. Follow the recipe timing.