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Dilled Shrimp Salad

  • Yield: 4 to 6 servings


  • 1 pound shrimp, cleaned and deveined
  • 1 (5-ounce) can sliced water chestnuts
  • 3 tomatoes, diced
  • 4 tablespoons seasoned rice wine vinegar
  • 2 tablespoons fresh dill weed, minced
  • 6 romaine leaves, trimmed rinsed and patted dry
  • Fresh parsley to garnish


  • Rinse shrimp in cold water, drain and pat dry. Toss the shrimp with water chestnuts, tomatoes, vinegar, and dill weed. Chill well. Place shrimp salad on romaine leaves and garnish with fresh parsley.