Peg and I argue about whether or not to chop up the shrimp and how finely to chop the cabbage—otherwise this is fun and easy to make. Good with any kind of beer.
- 1 1/2 pounds cooked shrimp, with tails off (I like to chop up the shrimp and disperse it through the salad, but Peg likes it whole)
- 1 large bell pepper; can use yellow, red or green (seed, core and dice into 1/4 inch pieces)
- 2-3 T. capers, drained
Toss above ingredients into a large bowl and set aside.
Next, make the dressing, by placing all the ingredients below (except the oil) in a food processor or blender and processing briefly:
- 2 eggs
- 2 T. cider vinegar
- 1 t. dry mustard
- 1/2 t. cayenne pepper
- 1/2 t. salt
- 1 t. minced garlic
- 1 – 1 1/2 c. corn oil
- 1/2 t. cumin
Then, with the motor running, slowly pour the oil through the feed tube and process until thick and smooth. Reserve 1/2 c. dressing to serve on the side. Mix about 1 cup of the dressing with the shrimp, bell pepper and capers in the large bowl.
Chop a head of cabbage fine (the way I like it) or medium/coarse (Peg and I argue over this, too). Put the cabbage into the large bowl with the other ingredients and toss thoroughly before serving. Slice some lemon wedges on the side if you have them. Editor’s note: You could also stuff the shrimp salad into a tomato or avocado to avoid arguments.