Shrimp Salad

I've been doing a better job lately of just making up something to eat based on whatever's in the fridge and freezer.

A month or so ago, I took this picture of a shrimp salad I threw together one afternoon. We had a bag of raw shrimp from HEB in the freezer - I had been using small amounts of the shrimp at a time for sushi rolls. We used a simple spicy shrimp boil to cook the shrimp in. After you cook the shrimp, you need to take the whole pot off the stove and just let the shrimp sit a while in that same water you cooked it in to suck up all the spicy shrimp boil goodness. A very important step if you don't want bland flavorless shrimp sitting on top of your salad. Gotta have some heat, as far as we're concerned.

Just the day before, Michele had picked up some fresh salad greens and a red bell pepper from the Austin Farmer's Market at the Triangle. Well, by gawd, we were off to the races.

I then pulled out a leftover onion and a tomato from the crisper in the fridge, and diced those suckers up.

Before laying the shrimp on top, we tossed the salad in a simple italian dressing that Michele had mixed herself from one of those packets you buy at the store.

This was a reeeeeeal good lunch.