The fresh citrus zest really brightens up this dish, and served in cute and colorful bell peppers it’s an all in one go to recipe!
Note: To zest the lemon and lime, wash well and dry. Carefully using a micro plane, gently rub the fruit along the grater until you get to the white of the inner peel and stop. Continue all the way around until all the outer later or zest is collected.
3 cups peeled and de-veined shrimp small-medium sized
2 lemons; zested, and juiced
1 lime; zested and juiced
2 celery stalks, chopped
3 scallions, chopped
4 bell peppers, any kind you like red, yellow, green, orange
1 cup mayonnaise
1 tbs. dill
pepper; to taste
1 tbs. apple cider vinegar or red wine vinegar
2 tbs. olive oil
Thaw shrimp overnight in the fridge or in a colander under cold running water.
Heat a medium pan on medium high heat.
Pat the shrimp dry and place in the hot pan in a single layer and cook 2-3 minutes on each side until the shrimp are cooked through. Transfer to a medium bowl and let cool.
Wash all produce, and let dry.
Take the bell peppers, and slice off the top, about an inch, and scoop out the ribs and seeds inside.
For the salad: Once the shrimp is cooled, chop into small pieces. Transfer shrimp to a medium bowl and add in the mayonnaise, lemon juice and zest, lime juice and zest, celery, scallions, dill, vinegar, pepper, and mix until well combined. Cool in fridge 30 minutes.
Fill the cleaned peppers with the shrimp salad and enjoy.