Ingredients

1/3 cup mayonnaise
1/3 cup celery, chopped
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon lemon juice
1 pound shrimp, cooked, peeled and deveined

Cook your shrimp in a medium saucepan. Bring a couple of cups of water to the boil. Add unpeeled shrimp and cook for about 5 minutes… or until the shrimp are pink.  Drain then allow shrimp to cool. Throw them in ice to speed things along and stop the cooking even faster.  After they have cooled, remove the shells and devein the shrimp.

After mixing the first four ingredients in a fairly decent sized bowl – give yourself room to work — add cooked, peeled and deveined shrimp. Toss to coat with the mixture. Put them in the fridge for about a half  an hour before you serve.

With this basic recipe, you now have at least three easy ways to go…

1. Make a bed of cool, crisp lettuce – you choose which kind, but our family likes romaine – on a cold plate.

2. Put the mixture on the greens and enjoy.

3. Shrimp Salad Sandwich? Don’t knock it. TRY it!  Just put the assembled salad on a nice croissant or a fresh sandwich roll. Now you have a portable shrimp salad! (Didn’t even know you needed one, did you?)

When tomatoes are in season, , stuff the mixture in a tomato that has recently left a garden near you.

Here are some more ideas for variations on the theme…

• Asian Shrimp Citrus Salad
• Shrimp Salad with Red Onion, Mango and Cilantro
• Shrimp and Macaroni Salad
• Pickled Shrimp Salad
• Thai Shrimp Salad
• Shrimp Curry Salad
• Shrimp Salad with Chow Mein Noodles

Try these shrimp dishes and let us know which you liked best. I would also be interested to hear about any variations and adjustments you made that were particularly satisfying.

Do you have a shrimp salad recipe that you think we should include on the site, just let us know.  Same with any other shrimp recipes! We want to be the best shrimp recipe resource you can find.