Chilled Shrimp Salad


– 1 pound cooked shrimp, coarsely chopped
– ½ pound grape tomatoes, halved
– ½ pound fresh asparagus, blanched, chopped
– 1 cup sweet corn
– ¼ cup thinly sliced red onion
– ¼ cup extra-virgin olive oil
– 3 tablespoons red wine vinegar
– 3 tablespoons chopped fresh basil
– ½ teaspoon sea salt
– ¼ teaspoon black pepper


– Combine shrimp, tomatoes, asparagus, corn and onion in a large bowl; toss gently.

– Combine remaining ingredients in a small bowl; whisk until smooth.

– Pour dressing over shrimp mixture; toss to coat. Chill 2 hours until overnight.

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