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 celery chopped
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon lemon juice
1 pound medium shrimp cooked peeled and deveined
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.