Ahoy, Mates! It’s shrimp season and cooked shrimp is delightful when served chilled. For the classic shrimp cocktail, peel and devein your choice of shrimp. Briefly, boil the shrimp in seasoned water and strain onto ice. Drizzle with fresh lemon juice and keep chilled. The classic red sauce is ketchup with horseradish sauce. There are other fantastic chilled shrimp concepts, too. Sauté the peeled and deveined shrimp with butter, lemon juice, and garlic. Then, skewer the shrimp for presentation and chilled-down. Shrimp salad is another classic with lots of variations on the theme. The trick to making a grand shrimp salad is to served it very, very cold. Of course, you need the starter – deveined and boiled shrimp. Lightly chop the cooked shrimp and place into a bowl. Lightly season with celery salt and lemon juice. Add a mixed portion of mayonnaise and sour cream, just enough to cover the shrimp. Stir well and add chopped celery and freshly chopped dill. Some prefer to add a little mustard powder to a mayonnaise version of shrimp salad. Another version is to only mix the chopped shrimp with thousand island dressing. If you wish to add some crunch to your shrimp salad, add sliced water chestnuts, or pecans just prior to serving. I like to serve my shrimp salad in hollowed-out green bell peppers, cut in half. It is artful and it ensures that when having a group, that a hungry, lone guest doesn’t focus on that item and suddenly the last person, which could be you, has none. Another, fine finish is to top each portion of the shrimp salad with a whole boiled shrimp. You’ll be the rave of the waves – surf’s up and the shrimp abound! © Kelly McBride Loft