Summer Shrimp Salad

from fishbean

2 cups cooked, drained beans of your choice ( i like cannellini )
2 cups cooked, drained fresh green peas
2 cups haricots vert or small fresh green beans
1/2 cup chopped scallions
1/4 cup minced fresh parsley
2 TB capers
1 TB minced cornichons or other tangy pickle
2 cups mayonnaise
juice of 1 lemon
2 lbs cooked shrimp
3 very ripe tomatoes, cored and quartered

Combine dried cooked dried beans, peas, haricot vert ( or small fresh green beans ), scallions, parsley, capers, and cornichon.

When well combined, stir in 1 cup of mayonnaise and lemon juice.

Combine remaining mayonnaise and lemon juice with the cooked shrimp and place in the center of a serving platter.

Surround the shrimp with beans and garnish the edge of the platter with tomato quarters.

Serve immediately.

*Note: you can also use lobster, crab, tuna, etc., for this recipe...or a combo for a mixed seafood salad.

Serves 6-8

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