I have wonderful memories of eating this as a child at the Longfellow House in Pascagoula! My first memory was at a Bridal Shower for my sister-in-law, Jane Grant Ricker. It was served in a hollowed out tomato!
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Ingredients - Makes a large bowl.
3 lemons 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 |
Steps
- 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.
