on Friday, 18 May 2012. Posted in Kemp's Blog
My take on Shrimp Salad- served in tiny tartlets. The cucumber lightens and brightens the salad.
Ingredients:8 oz cooked shrimp, diced
Mix together all ingredients other than tart shells. Chill. Just before serving, fill shell with shrimp salad. Recipe can be easily multiplies. If I were making the shrimp salad to serve on crostini or lettuce, I would coarsely chop ingredients, rather than dicing to fit in the tart shells.