BLUESY SHRIMP SALAD
Yield: 4 to 6 servings
2 pounds shrimp (21 to 25 per pound count)
2 tablespoons chopped fresh chives
1 tablespoon white wine vinegar
Grated zest of 1/2 orange (colored portion of peel)
Freshly ground black pepper
1/2 cup honey-mustard salad dressing
3/4 cup fresh blueberries, rinsed and drained
Bring a large pot of water to a rapid boil. Add shrimp; cook for 3 minutes or until just opaque. Drain shrimp; rinse under cold water until cool. Peel and devein. Cut each shrimp into 3 pieces.
Toss shrimp with chives, vinegar, orange zest, pepper and salt to taste, salad dressing and blueberries. Chill for at least 2 hours.
Serve on a bed of lettuce.
Variations: Stuff shrimp salad into a pita pocket. For pasta salad, reduce the shrimp to 1 pound; toss with cooked pasta and chill well.