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Sunday Salad Samplers # 8: Shrimp Salad

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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!

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Shrimp 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.

Enjoy!

Comments (3)

Yum, that looks good. My husband went out fishing/shrimping this weekend, so when he gets home tonight maybe I can convince him to peel shrimp for me. I don't have any red pepper on hand, but I do have red onion so I could make that substition. And dill is in the garden.

I love it when you use those green dishes for your photo. They are so pretty!

Marcia:

I only used red pepper in my part, leaving David's virginal as it were - sometimes it's easy to do that sort of thing - I think red onion, or chives, would be good, too.

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