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.
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INGREDIENTS:
| 3 cups | San Giorgio® Trio Italiano® |
| 1 cup | mayonnaise |
| 1/2 cup | Ranch salad dressing |
| 1/3 cup | chili sauce |
| 2 Tbsps | lemon juice |
| 1 tsp | Worcestershire sauce |
| 1/2 tsp | salt |
| 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 |
DIRECTIONS:
- 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.
