I happily eat this Shrimp Salad with Preserved Lemons as often Ron is inspired to make it. In the summer months I sometimes just can’t force myself into the kitchen. I come in from the garden at lunchtime with dirt under my fingernails, dirt smudged on my face, and weeds in my hair – all I want is a hot shower. Sometimes that’s all the inspiration that Ron needs.

We always have shrimp in the freezer. Tarragon grows outside our back door. Scallions and celery are growing in the vegetable garden. Preserved Lemons are usually in the fridge. Ron thaws the shrimp under cold running water, and shrimp salad is on the table in no time.

Shrimp Salad with Preserved Lemons is also Ron’s go-to if someone pops in unexpectedly and he wants to feed them. Voila!

I can safely say that I enjoy this shrimp salad as much as I’ve ever enjoyed any lobster roll – it’s delectable. That of course depends on the quality of the shrimp – size doesn’t matter, as you’ll be chopping it for the salad, but be sure to buy wild-caught native USA shrimp for the best flavor and texture. The sweetness of the shrimp must hold its own against the mayo, the lemon, the veg, and the herbs.

If you haven’t worked with preserved lemons, this is an excellent opportunity to go there, because they really shine in this dish. Preserved lemons are so easy to make – follow this link for the method from Serious Eats.  Once you’ve tried them, you’ll want to keep a a stash in your fridge too.  

I recommend serving this salad along hunks of sourdough or atop a bed of arugula. Or tucked inside a toasted split-top bun like a lobster roll. You can’t go wrong.