Beautiful Broccoli Salad

Summer time fun often means bring a bowl of something to  a back yard cookout.  This is a hit with my guys so I felt obligated to share!  It makes a great Fathers Day side dish to go with that steak or those slow cooked ribs.   Broccoli salad topped with chilled shrimp.

Broccoli Salad

Veggies

1 1/2 pounds  broccoli florets, about 1 inch in size

2       shallots sliced thin*

2/3    cup matchstick carrots fresh

Optional:  3 slices of bacon cooked crisp and crumbled

Directions:

Bring large pot of water to boil.

Add broccoli and blanch for 3 minutes.

Add shallots in last minute.

Immediately cool  broccoli and shallots in a very large bowl of ice water, and drain well.

Dressing:

4     Tbsp Nances Sharp and Creamy Mustard

5-6  grinds of sea salt

1     tsp Mrs Dash Lemon Pepper seasoning

2     Tbsp balsamic vinegar

2     Tbsp walnut, avocado or olive oil

Mix well and toss with veggies.

Shrimp Boil:

4     tsp Old Bay Cajun Seasoning

1     12 ounce bottle of beer

3     small onions chunked

2     pounds  large raw shrimp, peeled and deveined   (buy it that way to save time)

Directions:

Fill a pot of water just high enough to cover shrimp. Bring water only to boil, then add  seasoning and beer, and return to boil.

Add onion and shrimp, and boil just until shrimp is pink.

Drain immediately and toss with ice. Drain ice and chill until ready to eat.

Toss with broccoli salad just before serving.