This past V-Day, along with steak, potatoes and mushrooms (this time with a red wine sauce) we had a shrimp salad. The contrasts of textures was a wonderful addition to the soft lettuce, sweet tomatoes, and semi-firm bell peppers.
Spring mix of lettuce
dressing (your favorite)
red/orange bell peppers
shrimp (shell and tail off)
pancake mix (your favorite)
salt & pepper
In a small bowl, combine ingredients for your pancake batter. Season shrimp with seasoning salt, dip into batter. Deep fry in vegetable oil (eiter in a fryer or in a skillet. Drain and cool.
Combine remaining ingredients into a salad bowl. Season with a little salt and pepper. Toss. Top with crunchy shrimp then drizzle your favorite dressing.