During our kitchen renovation, my family relied at times on prepared foods from the fresh bar at our grocery store. One of the items we tried: shrimp salad. I'd never made shrimp salad but recently got a hankering to do so. The steamy temps in Charlotte had me craving something light and I had lettuce to pick from my new tower garden.
Sometimes I like to sample two or three salads at a meal. With this shrimp salad, I'd be tempted to also try Cucumber Sesame Salad and Grilled Peach Salad with Goat Cheese.
Adapted from Food.com
1 pound cooked shrimp, peeled and deveined (40-50 count recommended)
1/3 to 1/2 cup mayonnaise
2 celery stalks, finely chopped
1 1/2 carrots, diced small
1/4 cup onion, finely diced
2 teaspoons Old Bay Seasoning
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
Lettuce or sandwich rolls for serving
Cut shrimp in half (if desired--depends on personal preference). Combine shrimp with rest of ingredients. Note on the mayo: 1/3 cup will probably be enough. Start with that and you can always add more.
Chill for one hour. Serve on top of lettuce or inside sandwich rolls.