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July 20, 2015 / Chris Blum

Shrimp Salad

  
This shrimp salad from Patricia Wells is perfect for a hot summer night. 

Ingredients:
1/2 c pureed fresh tomato
1 diced tomato
1 TBSP lemon juice
2 tsp worcestershire sauce
Tabasco sauce to taste
Salt
1 bell pepper, diced
1 celery rib, diced
1 lb cooked shrimp, peeled and deveined
1/2 c minced chives

Combine tomato purée, lemon juice, Worcestershire, Tabasco and salt in blender, purée until smooth. Toss with remaining ingredients and chill for at least 1 hour.

Serves 2 – 4.

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