Hollywood actress Cameron Diaz has declared the grocery store as one of her favorite hangouts. “I can spend hours in a grocery store,” she was quoted as saying. “I get so excited when I see food, I go crazy. I spend hours arranging my baskets so that everything fits in and nothing gets squashed.”

Good Housekeeping’s associate food editor Roselle Miranda shares this passion, saying that it’s her version of the usual window shopping many women do. Before she checks out her items, she always makes sure to head to the produce section for some fresh salad greens. Salads are definitely included in her list of favorite light meals. She usually prefers her salads mixed in a bowl with a chopped egg, sprinkled with some sunflower nuts, and tossed in a light balsamic-based dressing for an easy yet tasty meal. This equally delicious yet simple salad with shrimps and eggs is a great twist to Roselle’s go-to recipe. Check it out below:

Shrimp and Egg Salad
Prep time: 15 minutes
Makes 4 servings

12 pieces medium-sized shrimps
4 hard-boiled eggs
1 tablespoon Dijon mustard
1 cup corn oil
1/2 teaspoon salt
1 head lettuce

1. Steam the shrimps with a little salt for about two to three minutes until it just turns pink. Cool and peel.

2. Cut the eggs into wedges.

3. In a small bowl, whisk together Dijon mustard, corn oil, and salt. Pour the dressing over lettuce and toss.

4. Add the shrimps and the eggs. Serve at once.

Tip: Lettuce salads are best served cold. Refrigerate your greens for at least 30 minutes before serving.

(Photo By Miguel Nacianceno. Food Styling By Vanna C. Severino. Recipe By Maricel D. Abad.)

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