The secret to a legacy Shrimp Salad is to use only the freshest shrimp. The second most important thing is to serve it extremely cold. The third coast (Gulf Coast) is known for its support of the shrimping industry. Summer surrounds the table when shrimp is served. Let’s toast to the delights of the sea. © Kelly McBride Loft
Kelly’s Summer Shrimp Salad
Peel, devein and boil fresh shrimp with crab boil seasoning. Remove the shrimp from the water, onto ice to chill it down quickly. Squeeze fresh lemon juice over the cooked shrimp. Remove the shrimp from the ice and chop. Add chopped celery and chopped water-chestnuts. Mix in a touch of Thousand Island dressing. Completely chill the shrimp until ready to serve. Just before serving, mix in chopped walnuts and serve the Shrimp Salad on top of a tomato medallion surrounded by sliced avocado. © Kelly McBride Loft