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This salad - creamy in texture with crunchy bits of celery and plump shrimp - is tastier than its cousins, tuna and chicken salad, but can be served up in the same ways: on crackers, in a croissant or rolled in lettuce bowls. Think quick lunch or light supper.



1/3 cup mayonnaise

1/3 cup chopped celery

1 1/2 teaspoons Old Bay Seasoning

1 teaspoon fresh lemon juice

1 pound medium shrimp ,peeled, deveined and cooked

your favorite lettuce (optional)

croissant or sandwich roll (optional)



Cook shrimp: In a medium saucepan bring 1 cup water to boil. Add unpeeled shrimp. Cover. Cook about 5 minutes or until shrimp are pink. Drain. Cool shrimp. Remove shells and devein. 

In a large bowl mix first 4 ingredients. Add shrimp. Toss to coat then cover.

Refrigerate 30 minutes or until ready to serve.

Stir before serving on a bed of lettuce or in a croissant/sandwich roll. Tomato-lovers try it stuffed in a fresh tomato.



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Recipe Info

Makes 4 servings.

Prep Time:10minutes

Marinate Time:30minutes


Calories: 224

Fat: 16 g

Carbohydrates: 1 g

Cholesterol: 183 mg

Sodium: 500 mg

Fiber: 0 g

Protein: 19 g



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