Broiled Shrimp Salad-Salad

Several years ago I was having dinner with a date at The Wellington in Green Bay. I saw 'Lobster Martini' on the menu and it sounded wonderful...this is a take-off on that idea, since I no longer have Martini glasses.

To make Lobster Martini's you put a scoop of tiny-diced potato Potato Salad in the bottom of a martini glass. Edge the glass with avocado slices and place a mound of perfectly-broiled-lobster in the center. Awesome!!! You could also rim the glass with celery salt, seasoned salt or coarse ground sea salt. Ohhh Boy!

Tiny Cube Potato Salad:

1 sm onion

2 stalks celery

12 ripe olives

red, green or black

½c sweet and dill pickles

½c frozen peas

3 lg potatoes – peeled

then cut into ¼” cubes

½-1c mayonnaise

Chop vegetables, olives and pickles, then combine the first 5 ingredients in a medium size bowl. Cook potato cubes in salted water – bring water to a boil, stir slowly the entire time. This should take less than 10 minutes. You want the potatoes barely cooked – not at all mushy. Drain and cool slightly. Add potatoes mayonnaise, seasoned salt and pepper – to taste. Blend and refrigerate.

8oz frozen shirmp – thawed

¼c butter – seasoned w/pepper

and seasoned salt or herbs

lettuce mix, lettuce leaves or baby spinach

avocado slices, tomato, parsley, etc.

In a shallow baking dish, combine shrimp, butter and seasonings. Put under the broiler just long enough to cook-brown the shrimp a little – stir-flip once or twice while cooking. Meanwhile, make a nest-bed of greens on each plate. Drizzle with a little salad dressing of your choice. Top this with about 1 cup of the potato salad.  Garnish with avocado slices , tomato, etc. Add broiled shrimp. Serves 2. . .Lin