MY DELICIOUS and COLORFUL SHRIMP SALAD BOWLS for your CHRISTMAS DAY LUNCH (or DINNER)!

​It is so simple to make this and the flavors are amazing. During the holiday season, this dish can be prepared ahead of time and since it is a cold dish, you can pair it with either crackers, or garlic French baguette toasts, or you can even make sliders and serve them with assorted veggies, a dip and a smoothie on the side. 
 
Category:  SALAD
Approx. Prep and Cook Time: UNDER 30 Minutes
Approximate Cost:    $9.05 or $4.52 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients A.
½ lb. large raw shrimp ($4.75)
1 tbsp. Angie’s basting olive oil (.35)
1 tsp. Angie’s dry seasoning (.25)
 
Ingredients B.
½ small red onion, chopped (20)
1 small chopped and seeded Jalapeno (.20)
2 minced garlic (.10)
6 cherry tomatoes, sliced (.50)
2 tbsp. fresh dill, chopped (.65)
1 cleaned s celery talk, chopped (.25)
1 tbsp. capers, drain, rinsed and drain again (.15)
2 tbsp. Tzatziki (.30)
Lemon juice and zest to taste (.65)
1 tbsp. Angie’s basting olive oil (.35)
½ tsp. Angie’s dry seasoning (.15)
Hot sauce to taste (.20)
 
Ingredients C.
½ head of bib lettuce, butter head or hydroponic ($3.00)
 
Directions
Clean, pat dry and season the shrimp with ingredients listed under A.
Sauté briefly until the shrimp turn just pink. Remove from heat and allow to cool down.
Prep all the ingredients listed under B. Mix well, add the shrimp. Refrigerate until use.
Clean and drain well the lettuce listed under C.
When you are ready to serve, place few lettuce leaves in each plate to mimic a bowl, fill them with the shrimp salad and if you like, just add garlic bread or toast or even put the whole thing inside a brioche bun and enjoy as a sandwich. Boom!