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Shrimp Salad with Honey Ginger Tangerine Chili Dressing

Shrimp Salad with Honey Ginger Tangerine Chili Dressing


  • 1 lb. medium cooked shrimp, chilled
  • 1 cup snap peas, cut in half crosswise plus 3 whole snap peas
  • ½ red bell pepper, cut in thin strips
  • 4 – 6 leaves of red leaf lettuce  or favorite leafy greens  
  • 2 ½  tablespoons Olis olive oil or other grassy O&CO. oil
  • 2 tablespoons O&CO. White Wine Vinegar with Honey & Ginger
  • 2 teaspoons O&CO. Tangerine & Chili Jam
  • ½ teaspoon red curry paste
  • Fleur de Sel & freshly ground black pepper to taste


  1. Put the shrimp, snap peas & red pepper strips (reserve 3 red pepper strips to decorate the salad) in a bowl.
  2. In a separate bowl, whisk together the olive oil, Honey Ginger Condiment, Tangerine Chili Preserve and red curry paste.
  3. Toss with the shrimp mixture and add salt & pepper to taste.
  4. Place the lettuce leaves on a platter and spoon the shrimp salad over the lettuce. 
  5. Decorate with whole snap peas & red pepper strips.