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Shrimp salad

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Salads
Seafood
I have wonderful memories of eating this as a child at the Longfellow House.
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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
  1. 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.
  2. Stir together in a bowl:  mayonnaise, mustard, 1 teaspoon lemon juice, and olive oil.  
  3. Add celery, cucumber, and cooked shrimp.  Stir all together and add salt and pepper to taste.
  4. Serve on a bed of Romaine lettuce of mixed spring salad greens with lemon wedges.
Alternately, you can stuff a hollowed out tomato with this!!!
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index