This week's salad was chosen by Jan of Keep your Feet in the Street. She described her shrimp salad as "simple, summery and good".
I made the salad Friday night to share with a group of friends. I doubled the recipe to ensure that there were enough leftovers for me to eat the following day. I had enough for my lunch the next day and for a sandwich on toasted ciabatta for my husband.
I made only two substitutions: sliced radishes were used instead of celery and I added equal parts mayonnaise and sour cream to make the dressing. My choice of herb was baby dill.
Thanks Jan for a great tasting summery 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.