Shrimp Salad in Lettuce Cups
(found in Women’s Day Magazine)
1 lb large shrimp, tails removed
¼ c mayonnaise
2 T ketchup
2 T fresh lemon juice
2 T horseradish
¼ tsp tabasco
¼ tsp pepper
2 scallions, thinly sliced
2 stalks celery, cut into ¼-in pieces
½ seedless cucumber, cut into ¼-in pieces
¼ c fresh dill, chopped
Our very own fresh shrimp sautéed in butter, garlic salt and paprika. YUM!
Boil shrimp until opaque throughout, about 3 minutes. Transfer to ice water to cool. Pat dry and roughly chop. In a medium bowl, whisk together mayonnaise, ketchup, lemon juice, horseradish, tabasco and pepper. Add shrimp, scallions, celery, cucumber and dill. Toss to combine. Spoon into lettuce leaves.