Blueberry shrimp salad with lemon vinaigrette

BLUEBERRY SHRIMP SALAD WITH LEMON VINAIGRETTE

3/4 pound (about 20) shelled medium-size shrimp, boiled or grilled

1 cup fresh blueberries

1/2 cup toasted walnut pieces

1/2 cup edamame or green peas, cooked

5 ounces (about 4 cups) mixed salad greens

Lemon Vinaigrette (recipe follows)

2 ounces (about 1/2 cup) firm white cheese, such as feta, crumbled

In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame or peas and salad greens. Evenly divide salad onto six plates; drizzle with Lemon Vinaigrette. Sprinkle cheese around edges of salad.

Makes 6 servings.

LEMON VINAIGRETTE

In a small mixing bowl, whisk 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1 teaspoon sugar, 1/8 teaspoon salt, 1/8 teaspoon coarsely ground black pepper, and 1/8 teaspoon ground red pepper.

U.S. Highbush Blueberry Council