Shrimp Salad

By dyannucci

Wexford's Local

Ingredients

• to boil shrimp:
• 2 Pounds Fresh Local Shrimp
• 4 Ribs Celery, Small Dice
• 1 Large Vidalia Sweet Onion, Small Dice
• 3 Cloves of minced Garlic
• 1 Large Red Bell Pepper, Small Dice
• 2 1/2 Cups Mayo
• Juice of one Lemon & Lime
• 1 Tablespoon Dijon Mustard
• 2 Teaspoons Fresh Dill
• Salt and Pepper
• Old Bay seasoning, bay leaf 1/2 lemon, beer

Preparation

Step 1

Method: First take the shrimp and boil them shell and tails on in a
pot of boiling water with a half of lemon, a healthy sprinkle of old
bay seasoning, a couple black peppercorns, bay leaf, a tablespoon
or two of butter and a splash of beer. Boil for about 4-5 minutes
depending on the size. Most local shrimp in this area come in
mixed sizes. Remove from boiling pot and into an ice bath. Peel and
devain the shlimp and give them a rough chop, t1ying to keep the
shrimp large for a meaty salad. The rest is easy fold the rest of the
ingredients together and chill over night. Here at Weford Kitchen
the membership like it over a bed of greens with sliced cucumber
and tomato wedges, or on a toasted croissant!
Chef Mark W. Krystopa CSC