** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a simple make-ahead dish that will be cool and refreshing for your family or guests. It would make a great summer lunch or a first course for dinner.
1. Drop shrimp into boiling salted water to cover and add pickling spice and celery tops.
2. Bring again to boil and cook, uncovered, 2 to 3 minutes.
3. Drain, peel and devein shrimp. Place in bowl, cover tightly and chill several hours.
4. Line serving bowl with greens. Arrange shrimp and tomato wedges in bowl.
5. Sprinkle with capers and garnish with sliced eggs.
6. Sprinkle with dressing and serve at once. Pass more dressing, if desired.
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Dietary Notes:
This recipe is low-saturated fat with 0.83g per serving
This recipe is high in Vitamin A with 62% of your daily recommended intake per serving. This recipe is high in Vitamin C with 34% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Shellfish, Tomato, Sulfites, Shrimp, Celery, Vinegar allergies.
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