More Shrimp: Shrimp Salad

Back with the shrimp again! Here is my summertime favorite, shrimp salad - just in time before summer disappears!

OLD BAY SHRIMP SALAD 

via Southern Living 

• 3 quarts water
• 1/4 cup Old Bay seasoning
• 2 pounds unpeeled, medium-size fresh shrimp 
• 1/2 cup finely chopped celery 
• 1/3 cup finely chopped onion 
• 1/3 cup light mayonnaise 
• 2 tablespoons lemon juice 
• 3/4 teaspoon Old Bay seasoning
• 1/4 teaspoon seasoned pepper
• 8 green leaf lettuce leaves (optional) 
• Assorted crackers (optional)
• 
  
• 1. Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.
  2. Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.
  3. Shrimp Rolls: Place 1 lettuce leaf on top of each 8 (8-inch) flour tortillas. Top each evenly with 1/2 cup Old Bay Shrimp Salad and 3 or 4 avocado slices. Roll up tortillas, and secure with thick, round wooden picks. Cut in half. Makes 8 servings.
  4. Shrimp Pitas: Cut 12 mini pita pockets in half. Stuff pockets with Old Bay Shrimp Salad. Makes 8 servings.
  Carrie McCormick, Belmont, North Carolina, Southern Living 
  AUGUST 2005

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