Inlet Shrimp Salad
This is a typical celebratory Scottish dish that our thrifty Scottish forefathers contributed. They would also stretch the salad by adding small amounts of steamed cauliflower florets which have a similar texture to the shrimp.
1 pound South Carolina caught large shrimp, peeled and deveined
¼ cup lemon juice (fresh is best)
1 small bunch of celery diced
1 medium red onion diced
1 small green onions (cut on the bias)
Dash of Kosher Salt and Ground Pepper
1 Tablespoon Old Bay Seasoning
Mayonnaise to desired consistency (approximately 2 cups)
Steam shrimp until just done, Do not over cook.
Add lemon juice when warm.
Chill shrimp while preparing the other ingredients.
Add salt, pepper, celery, red onion, green onion, Old Bay seasoning and Mayonnaise.
Chill until ready to serve.
Recipe can be reduced in half.
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