Jan's simple and good shrimp salad was the salad of the week. Make it several hours before serving, (or the day before) letting the flavors get friendly in the fridge. I deleted the catsup and red peppers, but added chopped red onion at Brad's request. We used fresh shrimp with Old Bay and fresh tarragon to season. It was a delicious dinner with fruit and some freshly baked asiago bread from the farmer's market!
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.