Living Well

Chef Mark Shoopman's Summer Salad

Marinated Vegetables with Shrimp

Certified Executive Chef Mark Shoopman prepares another wonderful summer salad... marinated vegetables with shrimp (and love)! Enjoy!

Marinated Vegetable Salad with Shrimp

By Certified Executive Chef Mark Shoopman of Lutheran Hillside Village.


½ cup                           Cherry tomatoes, cut in half length wise

½ cup                           Vidalia sweet onions, cut in half and sliced thin

½ cup                           Fresh English cucumber, sliced into coins

½ cup                           Fresh sweet corn, cut off the cob

½ cup                           Sweet orange, yellow or red peppers, sliced into strips

2 tablespoons              Fresh parsley, minced

2 tablespoons              Fresh basil, rough chopped

20 each                       Chilled cocktail shrimp

  • Combine all the vegetables and herbs in a large serving bowl and chill.

Dressing Ingredients:

½ cup                           Extra virgin olive oil

¼ cup                           Red Wine vinegar, (can substitute rice wine vinegar for a milder flavor)

3 tablespoons              White sugar, more if you like it sweeter

Pinch                           Celery seed

To taste                      Kosher salt and freshly ground black pepper, or more to taste

4 large                        Fresh garlic cloves, minced or smashed

Dressing Method:

In a small bowl combine all the ingredients except the salt and pepper and whisk together to mix completely. Season with the salt and pepper to taste. Allow to rest for 10 minutes so the flavors are properly introduced! Mix again just before using.


Pour the dressing over the vegetable salad and mix well. Chill 30 minutes before service. On chilled plates or small bowls, lovingly mound a small nest of leaf lettuce onto the side of the dish and then place a generous scoop of the salad in the middle and garnish with fresh lemon and 4 or five chilled shrimp and fresh lemon wedge, if desired.

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