Gulf Garden Shrimp Salad

  • 1 1/2 pounds cooked medium Florida shrimp, peeled and deveined
  • 2 cups drained red beans
  • 1 cup Florida celery, chopped
  • 1 cup Florida zucchini, chopped
  • 1/2 cup Florida green beans, diced
  • 1/2 cup green onions, sliced
  • 1/2 cup ripe olives, sliced
  • 1/2 cup white vinegar
  • 1/3 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons grated Parmesan cheese
  • 1 cup Florida basil, chopped


  • Combine all ingredients except cheese and basil. Chill for at least one hour.
  • Add cheese and chopped basil. Serve with fresh, sliced tomatoes.

Yield 4 servings

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