Shrimp Salad

Recipe

• 1 pound 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.

In a medium bowl, mix shrimp with lemon juice. Add celery, eggs, mayonnaise, Tabasco and pepper. Mix well. Taste and adjust seasoning if desired. Chill thoroughly. Serve on lettuce leaves. Garnish with tomato wedges.

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

DID YOU KNOW?

The small appendages under the abdomen of shrimp are called pleopods or swimmerets and are usually for swimming, burrowing, or creating water current for gas exchange.  Some species will use the pleopods for brooding eggs.

Erika Young, Coastal and Marine Education Specialist