Creamy Apricot Shrimp Salad


  • 1/2 (10 oz.) jar Dickinson's® Pure Patterson Apricot Preserves
  • 3/4 cup mayonnaise
  • 2 cups snow peas
  • 1 1/2 pounds cooked large shrimp
  • 1 (8 oz.) can sliced water chestnuts drained
  • 2 small fresh clementine, mandarin or satsuma oranges, sectioned and sliced
  • 3 tablespoons finely chopped red onion
  • 8 large green leaf lettuce leaves
  • 4 cups chopped green leaf or romaine lettuce


  1. WHISK preserves and mayonnaise in small bowl to blend well. Cover and refrigerate.
  2. BLANCH snow peas 2 minutes in boiling water. Remove from water, cool and pat dry. Cut each snow pea into 3 pieces. Chop shrimp diagonally into small pieces, reserving 8 largest shrimp for garnish.
  3. MIX sliced shrimp, snow peas, water chestnuts, oranges and onion in large bowl. Toss with apricot mayonnaise. To serve, line each plate with a lettuce leaf. Mound salad on top and garnish with one whole shrimp.
  4. Also try with DICKINSON'S® Peach Preserves or Purely Fruit® Orange Spreadable Fruit.

Yield: 8 servings