Shrimp Carrot Salad
- 3/4 pound cooked shrimp peeled and deveined
- 2 cups shredded peeled carrots
- 1 cup diced cored unpeeled red apple
- 1/2 cup water chestnuts
- 1/2 cup chopped celery
- 1/3 cup raisins
- 1/2 cup mayonnaise
- 3 tablespoons honey
Thaw shrimp if frozen and pat dry. Combine shrimp, carrots, apple, water chestnuts, celery and raisins.
In a separate bowl blend mayonnaise and honey. Pour mayonnaise mixture over shrimp mixture and mix well. Chill for 1 hour or longer.
This recipe yields 4 servings.