Aunt Karen’s Shrimp Salad
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
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
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1In 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.
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2To 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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