This week looks like it’s going to be all about summer dishes. I guess I’m being hopeful and wishing for my
warm hot weather and my pool. It’s been raining here and gray so I’m kind of daydreaming y’all. Anywho, this food is good anytime but, it just seems to scream SUMMAH!!
1 lb. of large cooked, cleaned shrimp (tails removed)
1/2 c. mayo
1/3 c. celery and 1/2 t. celery leaves, chopped
1/4 c. green onion, chopped
2 t. old bay seasoning
2 t . fresh lemon juice (approximately 1 lemon)
1/4 t. Worcestershire sauce
*optional – dash of preferred hot sauce
Chop your shrimp into thirds
In large mixing bowl, combine all ingredients. Stir until well combined. You may need more mayo, it’s up to your liking.
Chill for at least an hour. I like this salad the best on large, soft, flaky crescent rolls but, the store was out. So I settled for Hawaiian rolls and made them into little shrimp sliders.
I added the sriracha to my plate for dipping, instead of into the shrimp mixture.
Enjoy with a tall glass of lemonade (or beer or wine) and think summer peeps! 🙂