Project Description

Marinated Shrimp Salad


  • 2 -3 pounds small shrimp – already cleaned and cooked {directions for uncooked shrimp below}
  • Dressing:
  • Juice 2 to 3 lemons
  • 5 ounces pimento martini olives-rinsed, chopped
  • 1/4 cup fresh parsley, chopped
  • 4 garlic cloves, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. white balsamic vinegar
  • 3 stalks of celery, diced
  • 1 tsp. sea salt
  • ground black pepper to taste


  1. In a shallow bowl, combine all the dressing ingredients mix well, add shrimp if cooked. {**if not cooked follow directions below} and cover in
  2. Cover and allow it to marinate overnight in the refrigerator, turning the mixture occasionally.
  3. Shrimp salad will stay fresh refrigerated up to 3 days.
  4. Before serving, allow the salad to come to room temperature.
  5. Transfer to a large salad platter and serve.
  6. **Directions for uncooked shrimp
  7. In a large sauce pan, bring 4 cups of water to boil.
  8. Add some salt.
  9. Add the shrimp and boil until they turn pink, about 3 to 4 minutes.
  10. Using a slotted spoon, remove the shrimp and let cool.