Shrimp Salad

Why heat up your kitchen in the summer by turning on the stove top or oven when you can have a refreshing delicious salad ready in the refrigerator? To make this cool salad on a hot summer day, make sure to use already-cooked shrimp from the grocery.

  • 2 pounds cooked shrimp, shells and tails removed, roughly chopped
  • ½ cup celery, chopped
  • 1/3 cup sweet onion, finely chopped
  • ½ cup mayonnaise
  • Juice of one lemon
  • ½ teaspoon Cavender’s All Purpose Greek Seasoning
  • Salt and pepper to taste

In a bowl combine all ingredients. Taste salad before adding salt. Chill before serving.

Note:Serve on a bed of your favorite lettuce. Garnish on the side with fresh tomatoes, boiled egg wedges, sliced cucumbers, fresh avocado, carrots, and saltine crackers.