In honor of National Shrimp Day, I’ve collected a few of my favorite recipes (below) and am reposting this super delicious chilled salad just in time for the warmer months … they are coming, right? Summer is on her way, yes? But first, a bit about shrimp, or you can just scroll down for the recipe.

A rose is a rose but is a shrimp a shrimp? A prawn a prawn? And what exactly is scampi?

Here in the U.S. most people call small and medium shrimp, “shrimp” and refer to the larger, jumbo variety as “prawns” or even “scampi.” But many purists insist, the term “prawn” should only be used when referencing the Dublin Bay Prawn, also known as langoustine. However, the species isn’t found in Dublin Bay, rather, they live off Ireland’s west coast, as well as the Irish and Celtic seas.

Unlike shrimp, langoustine have pincer claws—similar to lobster only much smaller—and are almost always cooked in their shells with heads intact. Stateside, they’re rarely found in grocery stores or even specialty fish markets, but they are served in a few upscale restaurants.

So what is the ever-popular dish “shrimp scampi”? Depending on where you are, “shrimp scampi” could be considered a redundancy as it’s a bit like ordering “chai tea” as the word “chai” means tea in Indian. But to each their own. Because as a rose is still a rose by any other name, shrimp scampi, is still delicious no matter if it’s being made with shrimp or prawns … just make sure you do everything possible to buy shrimp from a reputable, U.S. wild-caught source!

HERE IN THE U.S. SHRIMP ARE THE MOST CONSUMED TYPE OF SEAFOOD AND NEARLY 90 PERCENT OF THE SHRIMP CONSUMED IN AMERICA ARE IMPORTED. 

Learn more about the different varieties sold here in the U.S. and what you need to know before purchasing. And now, for that recipe I promised:

CHILLED SUMMER SALMON SALAD WITH TARRAGON

PREP TIME: 15 minutes + 1 hour to chill and set the flavors before serving

• 1 to 1 ½ cups cooked shrimp (or leftover cooked salmon, flaked)
• 1 cup fresh green beans, cut in inch-long strips
• 1 cup edamame, or lima beans or green peas
• ½ cup sweet corn, shaved from leftover cobs if you have them
• ½ cup asparagus tips, if you have them
• 2-3 scallions, white part only, chopped
• ¼ cup fresh tarragon, finely chopped—yes, it has to be tarragon
• 2-3 TBS lite balsamic vinaigrette of your choosing
• Salt and pepper to taste
• Optional, crumbled feta vegan or otherwise should you choose

Combine ingredients in a large bowl and lightly mix together being careful not to “hammer” the ingredients. Note, tarragon has a rather strong black licorice flavor to it, which I love and think it compliments this salad well. However, some people might want to cut the amount down a bit … so start small and add as you see fit. Serve chilled with a hunk of rustic, crusty French bread and a glass of your favorite chardonnay. Enjoy!

DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins that we replaced with plant-based options, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) Now for the serious part … periodically this site does offer health, nutrition and exercise information. The information provided is not intended as medical advice and is for informational purposes only. It is not a substitute for medical advice given by a licensed physician or other health-care professional. If you have any concerns or questions about your health, consult your physician and never delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. The use of any information provided on this site is solely at your own risk.