This week's recipe came from Jan of Keep Your Feet in the Street. She said that her salad is "simple, summery, and good" and that's a perfect description. I enjoyed this one a lot and it couldn't be easier to make.
I didn't tinker with this recipe that much except by accident. I missed the "or" in the list of fresh herbs and ended up putting all three in (dill, tarragon, and parsley). I'm growing all three in my garden so it was no big deal and actually it worked very well...the herby green flavors were a good contrast to the stronger taste of the Old Bay. I served the salad over an avocado and a bed of romaine, and squeezed some fresh lemon juice on top.
I love Old Bay - it takes me back to childhood beach vacations when we'd eat steamed blue crabs covered in the stuff. I love the way it smells and tastes, and I always cook shrimp in it and add it to crab cakes. It's a complex seasoning as you can tell from this long list of ingredients on the Old Bay can: celery salt, mustard, red pepper, black pepper, bay (laurel) leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika.
Jan's recipe is below. Links to other Sunday Salad Sampler participants can be found here. Next up is Cindy Ruth's Grilled Romaine Salad.
1 pound extra large shrimp (16-20) fresh, wild if you can find them.
1 tablespoon Old Bay seasoning
¼ cup mayo
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 tablespoon chopped fresh dill, tarragon or parsley.
1 large stalk celery chopped
¼ large red pepper chopped
salt and pepper
Steam the shrimp for about 5 minutes in water with Old Bay.
When cool enough to handle, remove shells and chop into about 5 or 6
pieces per shrimp.
Mix the rest of the ingredients in a medium bowl. Toss in the chopped shrimp and chill.
Serve over a bed of lettuce of your choice.