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Shrimp Salad

June 2, 2011

The heat is “on” and salads reign all summer.  This is my simple shrimp salad that is a must on a hot afternoon or night.  I usually cook the shrimp the night before and they are chilled and ready for a super, tasty, and quick salad for dinner.

Shrimp Salad

Ingredients

  • 1/2 lb. Shrimp (cooked, peeled, deveined, tails removed)
  • 2 Celery Ribs (ribs halved, sliced)
  • 1/4 C. Green Onions (sliced)
  • 1 T. Fresh Lemon Juice
  • Salt and Freshly Ground Pepper to taste
  • 1/4 – 1/2 C. Mayonnaise (start with 1/4 C.; adjust as needed)
  • Mixed Greens (or other type of lettuce)
  • 8 Juliette Tomatoes (halved)

 Preparation

  1. Put the shrimp, celery, onions, lemon juice in a bowl and salt and pepper to taste
  2. Add the mayonnaise and mix thoroughly; chill until ready to serve
  3. On a chilled plate place some greens and add the shrimp salad
  4. Garnish with the tomatoes

 

 (Serves 2 for Salad; Serves 4 for Appetizer)

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