Shrimp salad mixes in a minute
for outdoor and onboard meals

The other day we went sailing with friends on Lake St. Clair. It was a beautiful evening, not just the weather but the laughter, good food, drinks and company. Of course I try to bring a new, creative and wonderful dish on board and now my friends anticipate what I will come up with next.

Boating and cooking can sometimes be daunting, as is food for any outdoor event. If you are headed to the park for a picnic, it’s a challenge to take something along that will fit in a cooler or stay fresh and wonderful. Through the years of cooking for clients in their homes I have learned how to package food in a creative way so that it stays fresh and still looks and tastes great when serving.

One trick is to use plastic containers and pack all your ingredients, including dressings and cheeses, separately, along with your serving pieces. Then toss everything together when you get to your destination. This keeps everything fresh and easier to store in a cooler.

Try this salad the next time you go to the park or on a boat ride. I was inspired to create it from two others that I made recently for a client. It’s healthy, fresh and tasty, and I purchased all of the ingredients from Trader Joe’s in the Village, except for the French vinaigrette, which I find at Village Market and keep on hand for many dishes.

If you are watching carbs, serve this dish on a nice big piece of romaine lettuce or if not, a good crusty bread goes well with this to create an entire meal.

Corn, Tomato and Shrimp Salad with Lime Dressing

1 package of frozen corn (I use white sweet corn)
1 package of grape tomatoes, diced
1 package of edamame (fresh soy beans), shelled
1 package of cooked frozen medium shrimp defrosted
1 package of havarti cheese, cubed
¼ cup of cilantro, chopped

Dressing

2 Ts extra virgin olive oil
Juice and zest of one lime
1 T cilantro, chopped
2 Ts of Brianna’s French vinaigrette
Kosher salt
Freshly ground pepper

(Zest is the flavor-rich outer layer of a citrus peel. You can use a zester to capture it, but it will be easier to do so before you juice the lime. Or you can use a box grater, but be careful not to scrap much past the colorful peel; the white pith underneath is bitter.)

If you are packing this, there is no need to prep any ingredient except for the dressing. If you need to defrost the shrimp quickly, just open the bag that it is in and fill it with cool water, it should defrost in a matter of minutes. Make sure you drain the bag well and place in the refrigerator until use or the shrimp will get soggy.

To make the dressing , zest and squeeze the lime. Whisk in the olive oil and cilantro and the French vinaigrette, salt and pepper, store in separate container until ready to use.

When ready to serve, toss all ingredient together with the lime dressing. Serve immediately. You may want to add a little more salt and pepper.

More summer recipes from Chef Jackie:

• Tomato and bacon pie
• Beet salad
• Watermelon gazpacho

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