Restaurant-style shrimp salad is excellent for lunch or dinner. My shrimp salad is easy to make and tastes better than most of your favourite places.
My shrimp salad is delicious on a buttery, flaky croissant, but it also works well in a pita pocket, multigrain roll, lettuce wrap, or my wife's favourite, two slices of fine rye bread.
Cold water thaws shrimp.In a large pot, boil water and add 1 tablespoon Old Bay Seasoning.Cook thawed shrimp in boiling water for 5–6 minutes until it boils again.
Drain the pan and freeze the shrimp. Remove the shrimp from the ice 15 minutes after cooling.
Refrigerate shrimp for one hour (or overnight)Clean shrimp. Chop the shrimp coarsely.
Mix ingredients in a medium bowl. Mix well, cover, and chill for one hour.Serve with your favourite bread, roll, salad, or alone.
Take a look at those big portions of shrimp. Small shrimp can't compare to the flavour and appeal of these larger shrimp, not to mention how much nicer they look.
Using the appropriate components can make an enormous impact in the final product.