Summertime Shrimp Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
This chilled shrimp salad is easy, light and perfect for a summer lunch, or appetizer!
What to get:
  • ~1.5 cups cooked shrimp, chopped (~20 cocktail shrimp, boiled)
  • ½ cup celery, finely chopped
  • 1 T fresh chives, finely chopped
  • ½ tsp fresh lemon juice
  • ¼ tsp fresh lemon zest
  • 1 tsp fresh dill leaves
  • 1.5 T Light Mayonnaise, (Best Foods preferably)
  • 1.5 T Light sour cream (I prefer Daisy brand)
  • ¼ tsp dried mustard powder
  • kosher salt to taste
  • finely ground black pepper to taste
  • *Lemon rind (1/2) as cup (for serving), optional
  • *red lettuce leaves as serving garnish, optional
What to do:
  1. Chop, pre-cooked cocktail shrimps, into ~ 3rds per shrimp.
  2. In a large mixing bowl, combine chopped shrimp, celery, chives, lemon juice & zest, dill leaves. mayo, sour cream, and salt and pepper to taste.
  3. combine well and chill salad for about 1 hour or more preferable.
  4. Serve in small bowls or festive, hollowed lemon cup halves, with a lettuce leaf, or eat with crackers.
  5. Saves well in an airtight container, in fridge for ~2 days.
Notes:
Easily doubled. Add more seasoning to your desired taste. Chilling ahead is beneficial, but not required (though it improves flavor). These work great in lemon ‘cups’ though also great all on its own, and with crackers. Enjoy!
Serving size: 1 bowl/cup
Recipe by the dinnervine at http://www.dinnervine.com/2014/07/shrimp-salad/