Recipe(tried): Three good/easy shrimp salads for Freddie - Shrimps in Piparrada Sauce, Shrimps Pacific, Seafood Pasta Salad

SHRIMPS IN PIPARRADA SAUCE

2 lbs large shrimps, shelled and deveined
1 medium cucumber
1 medium red bell pepper
1 small onion
2 ripe tomatoes
1/2 cup good olive oil
1/4 cup Balsamic Vinegar or another Wine Vinegar
Salt and Pepper to taste
Chopped Parsley or Cilantrillo to garnish

Saut the Shrimps in 2 tb olive oil. Finely chop the cucumber, red bell pepper and onion. Remove to a bowl. Chop the tomatoes and add. Stir in the oil, vinegar, salt and pepper. Add the parsley or cilantrillo and the shrimps. Refrigerate until ready to use. Serve in cocktail cups, surrounded by an assortment of crackers.

SHRIMPS PACIFIC

2 lbs shelled and deveined shrimps
2 oranges, peeled, sectioned and halved
1 cup chopped onion
1 tomato, peeled, seeded and chopped
1/2 cup Balsamic vinegar
1/3 cup Olive oil
1/3 cup lemon juice
1/4 cup catsup
1 tb cocktail capers,drained
1 tb snipped parsley
2 garlic cloves, crushed
1 tsp sugar
1 tsp mustard seed
1/4 tsp pepper
salt to taste

Boil shrimps for 3 minutes, until they turn pink. Drain. In large mixing bowl combine shrimps, oranges, onions and tomatoes. Stir together remaining ingredients; pour over mixture. Cover and marinate in refrigerator overnight. To serve, remove mixture with a slotted spoon and place in a serving bowl. Serve with wooden picks, as appetizer.

SEAFOOD PASTA SALAD

2 cups tricolor pasta cooked according to package instructions
2 cups cooked shrimps, or shrimps and lobster
1/4 cup green bell pepper finely diced
1/4 cup carrots, julienne and chopped in very small cubes
1/2 cup zucchini, sliced
2tb white Worcestershire sauce
2tb balsamic vinegar
1/3 cup mayonnaise
Salt and pepper to taste

In a mixing bowl combine pasta, shrimps, bell pepper, carrots and zucchini. Add Worcestershire, balsamic vinegar, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving.