Confetti Salad with Spicy Shrimp

Cutting the vegetables all the same size makes for a salad that resembles colorful shreds that are punctuated by spicy shrimp here and there.
  • 1/2 lb. salad shrimp -- cooked
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1 T. olive oil
  • 1/2 c. chopped red onion
  • 1 c. chopped carrots
  • 1 c. chopped red pepper
  • 1 c. chopped green pepper
  • 1 c. frozen peas -- thawed
  • 1 c. chopped cucumber
  • 1 c. halved grape tomatoes
  • 1 c. chopped broccoli
  • 1 c. chickpeas -- rinsed and drained
  • 1/3 c. rice wine vinegar
  • 1/3 c. extra virgin olive oil
  • 1 T. brown sugar

Combine the shrimp with the paprika, cayenne pepper and salt. Cook briefly in the olive oil over medium heat until the spice mixture on the shrimp becomes fragrant. Remove from the heat and allow the shrimp to cool.

Meanwhile combine the onion, carrots, peppers, peas, cucumber, tomatoes, broccoli and chickpeas in a large bowl. Add the shrimp.

In a resealable jar, combine the remaining ingredients and shake vigorously to combine. Pour the dressing into the bowl and toss well to combine.

  • Yields: 8-10 servings
  • Preparation Time: 30 minutes
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