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    You are in: Home / Recipes / Shrimp and Mushroom Salad Recipe
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    Shrimp and Mushroom Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Karen's Krazy Kitchen's Note:

    This is a quick, easy and festive salad or appetizer. I like to serve it with triangles of whole wheat pita bread to scoop up the dressing and call it dinner.

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    Ingredients:

    Serves: 6

    Yield:

    pounds

    Units: US | Metric

    Directions:

    1. 1
      Wipe mushroom, trim stems and slice thinly. Place on a large platter.
    2. 2
      Zest and juice the two lemons.
    3. 3
      Combine the olive oil, lemon zest and juice, red pepper flakes, pressed garlic and black pepper (do not add salt yet).
    4. 4
      Toss the dressing with the sliced mushrooms and refrigerate for an hour.
    5. 5
      Just before serving, take the mushrooms out of the fridge and broil, bake or boil the shrimp to your liking.
    6. 6
      Add the shrimp to the mushroom mix, sprinkle lightly with sea salt, garnish with the parsley, drizzle with a little more olive oil and toss.
    7. 7
      Enjoy with some type of bread to soak up the dressing!

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    Nutritional Facts for Shrimp and Mushroom Salad

    Serving Size: 1 (193 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.6
     
    Calories from Fat 172
    65%
    Total Fat 19.2 g
    29%
    Saturated Fat 2.7 g
    13%
    Cholesterol 147.3 mg
    49%
    Sodium 176.3 mg
    7%
    Total Carbohydrate 7.3 g
    2%
    Dietary Fiber 2.6 g
    10%
    Sugars 1.3 g
    5%
    Protein 18.8 g
    37%

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