When I was at the beach last week, I ate a Georges in Alys Beach, and there were wonderful spring salads on the menu (I ate there 3 times). This great food made me want to do a television segment on great spring salads. Today I taped several segments for NBC 13 “Daytime Alabama”. My version of Sensational Shrimp Salad was one salad I made, and they loved it! I took a shortcut and used already cooked, peeled and deveined shrimp. The flavors of white wine vinegar, fresh dill and Dijon mustard create a fresh and light dressing mixture for the shrimp. I will let you know the day the show will air, but here’s the recipe early.
Sensational Shrimp Salad
4 to 6 servings
2 pounds large cooked shrimp, peeled and deveined
1/2 cup reduced-fat mayonnaise
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
4 tablespoons finely chopped fresh dill
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped red onion
1 finely chopped celery (2 stalks)
1. Place shrimp in a large bowl; set side.
2. Whisk together the mayonnaise, vinegar, Dijon mustard, dill and pepper. Add to the shrimp. Add the red onion and celery, tossing gently. Serve or cover and refrigerate for up to 2 days.