< back to recipes

Shrimp Salad with Roasted Bell Peppers and Sun-Dried Tomatoes

Serves 4 plus

A shrimp salad with a Mediterranean twist.


  • 1 lb shrimp, boiled (Don’t overcook!)

  • 1 clove garlic, minced

  • 2 TBS pine nuts, toasted

  • 1/3 cup marinated sun- dried tomatoes, cut in to strips

  • 1/3 cup of jarred roasted bell peppers, cut into strips

  • 3 TBS capers

  • 1 large handful of torn basil leaves

  • Salt and pepper to taste

  • Lemon- anchovy dressing (you won’t taste the anchovy!)

    Ingredients – Dressing (this will make extra)

  • Dressing (This will make extra

  • 1/4 cup extra virgin olive oi

  • 1 tin of flat anchovie

  • Juice of 2 lemons


To make salad: In a bowl combine all ingredients. Toss with desired amount of dressing and season to taste with salt and pepper. Feel free to serve the shrimp salad over a bed of greens or just as is. If making ahead, leave pine nuts out until ready to serve.

To make dressing: Puree anchovies and lemon juice in a blender or food processor. With the motor running, slowly drizzle in olive oil. If dressing seems too thick, thin it with a tablespoon of water.

Print This!