Okay, it’s not Sunday, and for those of you who checked, I didn’t post a Sunday Salad Samplers recipe this past Sunday. I still wasn’t up to standing long enough to cook. But I’m back to being able to stand for a short while, and so I’m back to cooking.
This week our salad was chosen by Jan of Keep Your Feet in the Street. She chose a Shrimp Salad, which she said was simple, summery, and good. She was right. The hardest thing about making this salad was peeling the shrimp. And I got lucky with the shrimp. My husband came back Sunday night from a weekend out fishing, and with two pulls of the shrimp pots, got 5 gallons each time. 10 gallons of shrimp is a lot for 1 weekend out. Most went in the freezer, but I was sure to save enough for this salad. Enjoy.

Shrimp Salad
1 pound extra large shrimp (16-20)fresh, wild if you can find them.
1 tablespoon Old Bay seasoning
¼ cup mayo
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 tablespoon chopped fresh dill, tarragon or parsley.
1 large stalk celery chopped
¼ large red pepper chopped
salt and pepper
Steam the shrimp for about 5 minutes in water with Old Bay.
When cool enough to handle, remove shells and chop into about 5 or 6
pieces per shrimp.
Mix the rest of the ingredients in a medium bowl. Toss in the chopped shrimp and chill.
Serve over a bed of lettuce of your choice.