Shrimp Salad

This scrumptious shrimp salad (try saying that five times really fast) is not only an excellent summer treat, but you can make it as an addition to your holiday party platter.

Your Ingredients: (serves 4-6)

4-cups freshly cooked boiled shrimp, medium size is fine
2 hard-boiled eggs, chopped
1/2-cup celery, washed and very thinly sliced on the bias
2 anchovies, rinsed and minced
2-tbsp capers, drained
2-tbsp green (or black) olives, drained and thinly sliced into rounds
2 scallions, washed and sliced into thin rounds
4-tbsp extra virgin olive oil
2-tbsp white tarragon vinegar
1-tbsp freshly squeezed lemon juice
Cayenne pepper
1/2-cup Hellmann’s mayonnaise, more or less

CUT boiled shrimp into half-inch pieces

IN a large bowl, combine the shrimp, chopped eggs, celery, anchovies, capers, olives, and scallions and toss well.

IN a separate bowl, whisk together the olive oil, vinegar, lemon juice, and cayenne pepper.

ADD the olive oil mixture to the shrimp mixture and toss well to blend.

ADD mayonnaise to your shrimp mixture and blend thoroughly. There should be enough mayonnaise to bind ingredients together.

MOUND shrimp salad on a platter lined with Bibb lettuce or Arugula leaves (which has a peppery bite).

SERVE with thin, crispy vegetable, onion or garlic crackers.

Always Enjoy!