Shrimp and Hoppin' John Salad

Hoppin' John always combines black-eyed peas and rice. Although eating it on New Year's Day is said to bring good luck, it's a beloved side dish year-round.

Yield: Makes 9 cups

Ingredients

• 4  bacon slices, coarsely chopped
• 2  large shallots, finely chopped
• 2  celery ribs, finely chopped
• 1  yellow bell pepper, finely chopped
• 2  (15.8-ounce) cans black-eyed peas, rinsed and drained
• 1  cup  hot cooked rice
• 1  jalapeño chile, seeded and diced
• 1/4  cup  chopped fresh basil
• 2  tablespoons  chopped fresh parsley
• 1  teaspoon  lemon zest
• 1  teaspoon  salt
• 1  teaspoon  freshly ground black pepper
• 2  pounds  peeled cooked shrimp
• 1/4  cup  fresh lemon juice
• 1/2  cup  olive oil

Preparation

Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Add shallots, celery, and bell pepper; sauté 7 minutes or until tender. Stir in black-eyed peas and next 8 ingredients. Remove from heat.

Combine lemon juice and oil; stir into shrimp mixture. Cover and chill several hours.