Summer Shrimp Salad
Cook Time: 0 Minutes
Phase: Phase 1
12 oz Shrimp, cooked, peeled
1 stalk Celery, raw
4 Tbsp Scallion (green onion, chopped)
1 Tbsp Dill weed, fresh, chopped
8 Tbsp Mayonnaise (Hellman's Real)
2 tsp Dijon Mustard
1 Tbsp Lemon Juice
0 1/16 tsp Salt
0 1/16 tsp Black Pepper, ground
6 leaf, medium Iceberg Lettuce (salad)
Ingredient note: we suggest choosing fully cooked frozen salad shrimp for this recipe. If these small shrimp are not available, cut fully cooked and cooled shrimp into quarters.
- In a medium bowl, fold together thawed shrimp, diced celery, chopped scallions and dill.
- In a small bowl, stir together the mayonnaise, lemon juice, mustard, salt and pepper until well combined. Pour over the shrimp and fold together until evenly coated.
- Fill each lettuce leaf with about ½ cup shrimp salad and serve cold with a sprig of dill for garnish if desired. One serving is two lettuce leaves, each filled with ½ cup shrimp salad.