Blackened Shrimp Salad Cups

A quick luncheon salad for the end of summer.

Blackened Shrimp Salad Cups, recipe and photo by me, Anna Vocino.

This recipe is another delicious way to use that BBQ Dust from Eat Happy Kitchen.

And if you don’t have the BBQ Dust yet, how did you get through the summer? BBQ Dust and the grill are the duo of the season.

Shrimp is an easy protein to make as it takes just a few minutes to cook through, plus it absorbs flavor and is rich and filling. This recipe makes a nice lunch, or double it for dinner so you have some leftovers.

Thank you to everyone for the outpouring of support about the passing of my beloved brother-in-law George Kolasa. He loved everything I cooked for him, and I loved everything he cooked for me. I will miss going to The Clam Bar with him to get shrimp cocktail, steamers, and lobster rolls, so I wanted to post this recipe for Blackened Shrimp Salad as a summer classic in honor of G.

Cook some nice food and hug the ones you love.

XOXO

Anna

BLACKENED SHRIMP SALAD CUPS

(Serves 2)

• 1 pound peeled, deveined shrimp, tails discarded

• 1 tablespoon olive oil

• 2 tablespoons Eat Happy Kitchen BBQ Dust (or use smoked paprika, salt, pepper, garlic powder, onion powder and a dusting of cayenne)

• 3 stalks celery, chopped

• 1/3 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1/2 cup thinly chopped savoy, Napa, or red cabbage, plus extra leaves to use as serving “cups”

• 1 tablespoon of chopped green onion, palest white and green part only

• 1 tablespoon chopped parsley, plus more for garnish

Place the shrimp in large plastic baggie with 1 tablespoon olive oil. Add the BBQ Dust to bag and shake around shrimp to coat with seasoning and oil. If using bamboo skewers, soak them in water for 10 minutes. Skewer shrimp and grill at 450 degrees for 2-3 minutes per side until done. Or if cooking on stove, heat a nonstick pan to medium high heat and let cook 2-3 minutes per side. Remove from heat and let cool in fridge for 30 mins to 1 hour.

Remove the cooled shrimp from fridge and loosely chop. Add shrimp pieces, chopped celery, mayonnaise, Dijon mustard, chopped cabbage, green onion, and parsley to a large mixing bowl. Fold to blend and scoop into cabbage cups. Garnish with chopped parsley and serve.