Avocados, bananas, grapefruit and oranges are the beauties held in season during the month of March. Here’s a quick way to fill up on a healthy meal that is full of vitamins and good fats that are necessary for a healthy diet. What’s better is these items are all in season so you will also be supporting local agriculture by shopping at your local farmers market.  Check out this Shrimp Salad recipe by the Barefoot Contessa.  It’s a quick and easy fix for multiple servings. 

Shrimp Salad

Copyright, 2001, Barefoot Contessa Parties!, All rights reserved

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

Easy

Serves:

12 servings

Ingredients

• 3 tablespoons plus 1 teaspoon kosher salt

• 1 lemon cut into quarters

• 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)

• 2 cups good mayonnaise

• 1 teaspoon Dijon mustard

• 2 tablespoons white wine or white wine vinegar

• 1 teaspoon freshly ground black pepper

• 6 tablespoons minced fresh dill

• 1 cup minced red onion (1 onion)

• 3 cups minced celery (6 stalks)

Directions

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Add some spring salad mix, carrots and avocados to complete this zesty meal.