Favorite Shrimp Salad


Shrimp, coated in a Dijon dressing and tossed with fresh tarragon, parsley, celery, and red onions makes the Favorite Shrimp Salad. The snap of the shrimp, the crunch of the vegetables, the tang of the dressing and herbs complement each other so well that it's hard to stop eating it. I confess that I like to eat this salad right from the bowl while my husband and sons like the salad tucked in a beautiful piece of bread. Whichever way you enjoy this one is a winner.


Ingredients for Favorite Shrimp Salad:


Salad:

1 pound cooked shrimp, cut into bite-size pieces

1/2 cup chopped celery

3 tablespoons finely diced red onion

2 teaspoons chopped tarragon

2 tablespoons chopped parsley


Dressing:

6 tablespoons mayonnaise

3 teaspoons lemon juice

1/2 teaspoon Dijon mustard

1/4 teaspoon sea salt

1/8 teaspoon black pepper


Serve salad in a sandwich or over lettuce.


Time-Saving Tip: Prepare the salad a few hours in advance and refrigerate until serving.


Let's see what we need.


We're ready to cook.



Mix dressing ingredients in a small bowl.


Combine the cut-up shrimp and dressing in a medium-sized bowl and fold together; fold in the rest of the ingredients.


It's ready! Favorite Shrimp Salad is the best. Here is a picture of my husband's lunch. It's scrumptious. It's the perfect lunch to bring to work, or it's ideal for entertaining. Give it a try, and I know you'll love it.


Enjoy!


Favorite Shrimp Salad:

Salad


Salad:

  • 1 pound cooked shrimp, cut into bite-size pieces

  • 1/2 cup chopped celery

  • 3 tablespoons finely diced red onion

  • 2 teaspoons chopped tarragon

  • 2 tablespoons chopped parsley


Dressing:

  • 6 tablespoons mayonnaise

  • 3 teaspoons lemon juice

  • 1/2 teaspoon Dijon mustard

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon black pepper

  • Mix dressing ingredients in a small bowl.

  • Combine the cut-up shrimp and dressing in a medium-sized bowl and fold together; fold in the rest of the ingredients.

  • Serve salad in a sandwich or over lettuce.

  • Time-Saving Tip: Prepare the salad a few hours in advance and refrigerate until serving.


2018 Cranberry Walk