Shrimp Salad with Curry

For this recipe I was inspired by a delicious lunch I enjoyed while visiting Hilton Head Island. The shrimp salad was so good, I had to recreate it. I was surprised how well the shrimp worked with the curry and a bit of the chutney. Garnished with so many fresh ingredients, this salad is a wonderful treat.

  • 2 lb. cooked shrimp, shelled and roughly chopped
  • ½ cup celery, chopped
  • 1/3 cup sweet onion, finely chopped
  • ½ cup mayonnaise
  • Juice of one lemon
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon curry powder
  • Salt and pepper to taste

For serving: salad greens, cherry tomatoes, sliced cucumbers, quartered hard boiled eggs, Kalamata olives, sliced avocados, and Major Grey chutney in a small bowl on the side

In a bowl combine shrimp, celery, onion, mayonnaise, lemon juice, dill, curry powder, salt, and pepper. Best if refrigerated at least 2 hours before serving. Serve shrimp salad on a bed of salad greens garnished with cherry tomatoes, sliced cucumbers, hard boiled eggs, olives, avocados, and chutney on the side.