Shrimp and Shell Louis Salad
- Servings: 7
A medley of succulent shrimp and crisp veggies tossed in a creamy, tangy dressing. Our Shrimp and Shell Louis Salad is fit for royalty.
|3 cups||San Giorgio® Trio Italiano®|
|1/2 cup||Ranch salad dressing|
|1/3 cup||chili sauce|
|2 Tbsps||lemon juice|
|1 tsp||Worcestershire sauce|
|1/4 tsp||ground black pepper|
|1 lb||cooked shrimp, peeled and deveined|
|1/2 cup||fresh tomato, chopped|
|1/2 cup||sliced green onions|
|1/4 cup||red bell pepper, chopped|
|2 Tbsps||chopped parsley|
- Prepare pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
- In large bowl, whisk together mayonnaise, ranch dressing , chili sauce (or cocktail sauce), lemon juice, Worcestershire sauce, salt and pepper.
- Fold in shrimp, tomato, onion, red peppers and parsley.
- Toss shrimp mixture with cooked pasta.