Summer Honey-Mustard Shrimp Salad

Recipe by Chef #515775
READY IN: 30mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Steam sugar snap peas (or microwave if using frozen), drain and set aside.
  • Boil rice throughly, drain and set aside.
  • Prepare shrimp and dry throughly. Cut any larger pieces into smaller bits.
  • In a large bowl, whisk together all of the liquid ingredients, adding a dash of salt and pepper.
  • Open and drain the can of corn, add to the liquids.
  • Add shrimp and rice, mix throughly.
  • Slowly fold in strawberries, peas and dried basil.
  • Cover and chill for at least one hour.
  • Serve cold in toasted pitas or rolls, with crackers, or over mixed greens.