Spicy Shrimp Salad - Treebeards

TREEBEARDS’ SPICY SHRIMP SALAD

Our shrimp salad is packed with plump shrimp lightly covered with a Dijon-based dressing. Although large shrimp cost a bit more, you’ll be happier with the flavor balance if you use them. Serves 6.

2 1/2 pounds large shrimp

3 cups water

¼ teaspoon salt

¼ teaspoon black pepper

2 bay leaves

½ teaspoon liquid crab boil

½ lemon, sliced

1/2 cup Treebeards' spiced mayonnaise

Peel and devein shrimp. In large saucepan, add water, salt, 1/4 teaspoon black pepper, bay leaves, crab boil and lemon; bring to boil. Reduce heat; add shrimp. Simmer 2 minutes or only until shrimp are opaque and cooked through. Do not overcook. Remove shrimp from water and plunge into ice water. Drain.

Toss shrimp with 1/2 cup Treebeards’ spiced mayonnaise (see recipe below). Refrigerate.

1 large cucumber

6 cups celery, chopped

1/2 cup green onions (including tops), chopped

¼ cup fresh parsley, chopped

½ teaspoon cayenne pepper

½ teaspoon black pepper

1/2 cup Treebeards’ spiced mayonnaise

Peel cucumber, cut in half lengthwise, remove seeds and chop. Combine with celery, green onions, parsley, cayenne pepper and black pepper. Add 1/2 cup Treebeards’ spiced mayonnaise and stir to coat. Refrigerate.

curly leaf lettuce

1 lemon, cut into 6 equal wedges for garnish

To serve, line salad bowls with washed and dried curly lettuce. Top with equal amounts of vegetable mixture and shrimp. Serve with lemon wedges.

TREEBEARDS’ SPICED MAYONNAISE

½ scant teaspoon coarse-grind black pepper

2 cups mayonnaise

2 tablespoons Dijon mustard

1 teaspoon lemon juice

1 teaspoon olive oil
Combine all ingredients and chill overnight. Makes approximately 2 cups.