Broccoli & Shrimp Salad

Summer heat has me wishing that cooked food were never invented. Here’s a dish that’s easy and tasty on a hot night and can be preapred in advance. In Japan, broccoli is often served with mayo on the side, and though it first seemed really strange and rather gross, I’ve learned to love them together.
Broccoli and Shrimp Salad
serves 3-4
1 head broccoli
200 g raw shrimp, cleaned
2 Tbspl mayonnaise
black pepper
white pepper
Cut the broccoli into florets & slice the stem if desired. Tip into lightly salted boiling water and allow to bubble cook two or three minutes. Add the shrimp, turn off the heat. Stir and allow to cook for another minute or until the shrimp are almost done. Drain well. Mix with mayonnaise and season with liberal dashes of balck and white pepper. Chill.