It was Jan's turn to choose this week's salad. Jan is jgk on Slow Travel, and her blog is Keep your Feet in the Street.
Simple, summery and good.
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.
We loved, loved, loved this salad!
I forgot to get the red bell pepper, so I chopped up a tomato instead. I used both parsley and tarragon and really liked the flavor. I didn't get the huge shrimp - since they were going to be cut up anyway, I used smaller ones. I also added some chopped red onion.
Here are the ingredients:
And the salad before we gobbled it up:
Oh! I know this was probably supposed to serve four, but we ate it all for dinner! Now you can see why I can't lose weight!