Shrimp Salad

Recipe

• 1 pound cooked small shrimp
• 2 tablespoons fresh lemon juice
• ½ cup finely chopped celery
• 2 hard-cooked eggs, chopped
• ½ cup mayonnaise
• ⅛ teaspoon Tabasco sauce
• ⅛ teaspoon freshly ground white pepper
• lettuce
• tomato wedges

Cook shrimp in salted or seasoned water. Peel and devein.

Mix shrimp with lemon juice. Add celery, eggs, mayonnaise, Tabasco and pepper. Mix well. Chill thoroughly. Serve on lettuce leaves. Garnish with tomato wedges.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

When shopping for shrimp, look for those that are firm and not slippery. Beware of shrimp that are bright pink or red. They have a “cooked” appearance due to not being properly iced.