When unexpected company calls during the holidays, this shrimp salad is the perfect fit. It's quick to put together, too, leaving you more time to spend with your guests. — Karen Moore, Jacksonville, Florida
Aunt Karen’s Shrimp Salad
Ingredients
- 2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and halved
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon plus 1/3 cup mayonnaise, divided
- 1/2 teaspoon garlic salt
- 2 celery ribs, chopped
- 5 hard-boiled large eggs, chopped
- 1/4 cup chopped sweet red pepper
- 24 Bibb lettuce leaves or Boston lettuce leaves
- Sliced green onions, optional
Directions
- In a Dutch oven or large saucepan, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and the garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight.
- To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves, using about 1/4 cup filling for each salad cup. If desired, top with green onions.
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