Shrimp Salad

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Inspired by a dish at one of recipe developer Lynn Wells’s favorite coastal restaurants: The Spouter Inn Restaurant & Bakery in Beaufort

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  • 4

Ingredients

  • 1 1 1 pound cooked large shrimp, peeled and deveined
  • 1 1 1 pound cooked large shrimp, peeled and deveined
  • 1 1 1 pound cooked large shrimp, peeled and deveined
  • 1/2 1/2 1/2 cup mayonnaise
  • 1/2 1/2 1/2 cup mayonnaise
  • 1/2 1/2 1/2 cup mayonnaise
  • 1/2 1/2 1/2 cup celery, thinly sliced
  • 1/2 1/2 1/2 cup celery, thinly sliced
  • 1/2 1/2 1/2 cup celery, thinly sliced
  • 2 2 2 tablespoons red onion, finely diced
  • 2 2 2 tablespoons red onion, finely diced
  • 2 2 2 tablespoons red onion, finely diced
  • 2 2 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 2 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 2 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 2 2 teaspoons Old Bay Seasoning
  • 2 2 2 teaspoons Old Bay Seasoning
  • 2 2 2 teaspoons Old Bay Seasoning
  • 2 2 2 teaspoons lemon juice
  • 2 2 2 teaspoons lemon juice
  • 2 2 2 teaspoons lemon juice
  • 1/4 1/4 1/4 teaspoon Worcestershire sauce
  • 1/4 1/4 1/4 teaspoon Worcestershire sauce
  • 1/4 1/4 1/4 teaspoon Worcestershire sauce
  • 1/8 1/8 1/8 teaspoon cayenne pepper (optional)
  • 1/8 1/8 1/8 teaspoon cayenne pepper (optional)
  • 1/8 1/8 1/8 teaspoon cayenne pepper (optional)
  • Lettuce or mixed salad greens
  • Lettuce or mixed salad greens
  • Lettuce or mixed salad greens
  • Lemon wedges
  • Lemon wedges
  • Lemon wedges

Preparation

Step 1

Mix all ingredients and chill for 1 to 3 hours. Serve on a bed of lettuce or on top of mixed salad greens with a wedge of lemon.

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