Shrimp Stars In A Fresh Chopped Salad
Sheryl Sunia has the distinction of being the first female detective assigned to HPD’s homicide detail, where she spent eight years of her 29-year law enforcement career. During her career, Sheryl spent 12 years as a sex-abuse detective, where she learned skills that placed her in demand as a college instructor, teaching courses in domestic violence, sex crimes and offenders, crime scene investigation and others.
While she was assigned variously to the sex abuse and homicide units, Sheryl was simultaneously selected to be a hostage negotiator.
Having retired from HPD in 2009, Sheryl is now criminal justice liaison and instructor with Hawaii Pacific University’s Military Base Criminal Justice Program, teaching highly specialized law enforcement courses to men and women in the military.
Sheryl and her significant other, Alfred Kalaau, have three wonderful grandchildren: Jaclyn, 15 months, 10-year-old Kayla and Jamie, 12. Her son James is the former deputy director of security at the Palms Hotel in Las Vegas and has held highly sensitive positions in the private security field.
In her spare time, Sheryl enjoys reading crime novels, although she usually solves the case before she gets to the end of the book, which can be a bit frustrating!
It is an honor to dedicate this column to Sheryl Sunia, who has spent so much of her life protecting the public in Hawaii.
For a quick dinner, cook the shrimp and prep the ingredients for this refreshing salad the night before, and serve with some crusty rolls.
When purchasing fresh shrimp, they should be firm and smell only slightly fishy.
Avoid shrimp that have any ammonia smell, or that have black spots. Frozen shrimp should not be covered in frost as they may be dried out; frozen shrimp should be slowly defrosted in the refrigerator. Shrimp can be kept refrigerated for about two days and frozen for a month.
Shrimp are rich in vita-min B12 and niacin, and contain protein and iodine. They are high in cholesterol, but are extremely low in fat.
SHRIMPLY DELICIOUS SUMMER SALAD
* 1 pound fully cooked, deveined shrimp, cut into small pieces
* 1 medium cucumber, peeled, seeded and finely diced (place in colander to drain thoroughly)
* 1 small Maui onion, finely diced
* 1/2 sweet red pepper, seeded and finely diced
* 1/3 cup low-fat mayonnaise
* 1/2 tablespoon fresh tarragon
* salt and freshly ground black pepper, to taste
In mixing bowl, add shrimp, cucumber, onion and red pepper; toss lightly until well combined.
Add mayonnaise and mix.
Sprinkle tarragon on top and mix until combined.
Season with salt and pepper, to taste.
Cover with plastic wrap and chill for 30 minutes to 1 hour.
Serve on toasted buns, with crusty rolls or on top of greens as a salad plate.
Makes about four servings.
Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program. Email heartychef@hotmail.com.
