Shrimp Salad Recipe

You can use frozen or even canned shrimp for this Shrimp Salad Recipe but I prefer fresh cooked Gulf of Mexico shrimp. I cook them just until they turn pink with Zaterain's Crab Boil.

My son's favorite meal when he was growing up was a grilled rib eye steak with a shrimp cocktail as a meal starter. I think he would enjoy this shrimp salad also.

In fact I think I'm going to send him the recipe.

Shrimp Salad Recipe

2 cups fresh cooked shelled shrimp
1/4 cup bell pepper finely diced
1/4 cup sweet pickle relish
1/4 cup celery finely diced
1/4 cup sliced olives
3 boiled eggs, quartered
3 medium tomatoes, quartered
Crisp lettuce
2 Tbsp. Mayonnaise
2 Tbsp. Catsup
1 tsp. olive oil
Salt and pepper
Dash of Tabasco

Leave the shrimp whole or break into large pieces. Mix with the bell pepper, relish, celery and olives.

Combine the mayonnaise, catsup, olive oil, pepper, salt and Tabasco and pour over the shrimp mixture and mix well.

Arrange the egg and tomato quarters on the lettuce leaves.

Fill the center with the shrimp salad.