This garlicky Italian Shrimp Salad recipe is loaded with shrimp, celery, and a mix of bold Italian olives, all brightened with a lemony dressing.
Ingredients
- 1 1/4 lbs cooked, peeled and deviened jumbo (16-20 count) shrimp, tails-off, halved (20 ounces total)
- 1 cup sliced celery
- 1 1/3 cups good quality mixed Italian pitted olives, such as Castelvetrano and Kalamata Olives, halved lengthwise
- 1/4 cup chopped red onion
- 5 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/4 cup extra virgin olive oil
- juice of 2 small lemons
- 1/2 teaspoon kosher salt
- black pepper, to taste
Directions
- Combine all the ingredients in a large bowl and mix.
- Refrigerate a few hours or overnight to let the flavors meld.
