Shrimp Cocktail Salad with Tomato and Honeydew
Shrimp Cocktail Salad with Tomato and Honeydew
Ingredients
- 1 lb (450 g) large frozen shrimp (16-20), peeled with tails intact, thawed (see note)
- ½ honeydew melon, seeded
- 1 ½ cups (210 g) cherry tomatoes, halved
- 1 tbsp dill, finely chopped, plus more for serving
- 1 tbsp (15 ml) lemon juice
- ½ tsp celery salt
- Tabasco sauce, to taste
- ¼ cup (60 ml) mayonnaise
- 1 tbsp (15 ml) chili sauce
- 1 tbsp (15 ml) water
- 1 tsp (5 ml) prepared horseradish
Instructions
- Place the shrimp in a pot of salted cold water. Bring to a boil. Drain and immediately rinse under cold water to stop the cooking. Drain and pat dry with paper towel. Refrigerate.
- With a melon baller, scoop out 1 ½ cups (240 g) of melon balls. Place in a bowl. Add the shrimp, tomatoes and gently combine with the remaining ingredients.
Shrimp Cocktail Salad with Tomato and Honeydew