- In a bowl, combine all the ingredients. Season with salt and pepper.
- When ready to serve, spoon 3 to 4 shrimp for each hors d’oeuvre, on a cracker, a slice of cucumber or toasted bread. Garnish with Peperonata (see recipe below) Pomegranate, Pistachio and Chive Gremolata, (see recipe below) or simply sour cream or fresh herbs.
This shrimp salad can be prepared several hours in advance and refrigerated until ready to serve.