Shrimp Salad
Saturday, October 18, 2008 at 1:03PM 
The runners up in the shrimp beauty pageant found their way into a shrimp salad today. And they looked just as pretty all dressed in mayo.
As well as being quick and easy it’s a nice switch from tuna or egg salad. There’s a hint of spice with a couple dashes of Tabasco sauce. And rather than traditional dill, you could mix it up and use some curry powder. I love my shrimp salad on a bed of iceberg lettuce, but it’s not bad in a baguette either. The salad is also nice on little toasts as an appetizer. How can you not just love these little sea jewels?
Serves 4 as a light lunch
Ingredients
1-½ lbs of cooked shrimp (about 40 medium)
¼ cup chopped celery
1 ½ tablespoons fresh dill – chopped
½ teaspoon Tabasco sauce
1 cup of light mayo
Juice of ½ lemon
Cut shrimp in quarters, you want nice size pieces, not too small. In a medium sized bowl mix shrimp with mayo, and dill. Stir to combine the flavors. Add the Tabasco sauce and lemon juice. Pop the salad in the fridge until you are ready to serve it.
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