This salad - creamy in texture with crunchy bits of celery and plump shrimp - is tastier than its cousins, tuna and chicken salad, but can be served up in the same ways: on crackers, in a croissant or rolled in lettuce bowls. Think quick lunch or light supper. INGREDIENTS 1/3 cup mayonnaise 1/3 cup celery, chopped 1 1/2 teaspoons OLD BAY® Seasoning 1 teaspoon lemon juice 1 pound medium shrimp, cooked, peeled and deveined your favorite lettuce (optional) croissant or sandwich roll (optional) DIRECTIONS Cook shrimp: In a medium saucepan, bring 1 cup water to boil. Add unpeeled shrimp. Cover. Cook about 5 minutes or until shrimp are pink. Drain. Cool shrimp. Remove shells and devein. In a large bowl, mix first 4 ingredients. Add shrimp. Toss to coat, then cover. Refrigerate 30 minutes or until ready to serve. Stir before serving on a bed of lettuce or in a croissant/sandwich roll. Tomato-lovers, try it stuffed in a fresh tomato.
Posted on: Sat, 18 Oct 2014 16:37:07 +0000
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