I have wonderful memories of eating this as a child at the Longfellow House.
Makes a large bowl.
1 pound shrimp, peeled and deveined
2 bay leaves
salt and pepper to taste
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon olive oil
2 cups celery, sliced thin or chopped
1 cup cucumber, chopped
1 head Romaine lettuce or package of mixed spring salad greens
- Peel and devein shrimp, then cook until pink in boiling water with bay leaves, salt, spices, and 1 lemon sliced in wedges. (If you want more seasoning, you can add shrimp-boil packages.) Drain and remove lemon and bay leaves. Let cool for at least 20 minutes.
- Stir together in a bowl: mayonnaise, mustard, 1 teaspoon lemon juice, and olive oil.
- Add celery, cucumber, and cooked shrimp. Stir all together and add salt and pepper to taste.
- Serve on a bed of Romaine lettuce of mixed spring salad greens with lemon wedges.