95 degrees and cold steamed shrimp are calling for a perfectly crisp and refreshing Shrimp salad by the pool. I love the crunch mixed with the spice profile of the shrimp sitting between artisan bread and a summer tomato. Serve this salad with your favorite cold beverage and enjoy.
Enjoy and Bon Appetit.
~ Chef Philppe
3lbs cold steamed large shrimp peeled and cut into thirds
8oz. Diced celery
3oz. Diced roasted red pepper
4oz. Diced red onion
2Tablespoon chopped capers [rinsed]
2Tablesspon chopped fresh dill
1Tablesppon Old Bay seasoning
1teaspoon Lemon zest
1cup Mayonnaise (Reserve for later)
Salt and pepper to taste
Place all ingredients in your mixing bowl and fold together until well blended. Adjust seasoning if necessary, cover and place in refrigerator for 2 hours. Remove your cover and fold in 1 additional cup of Mayonnaise. Adjust seasoning to taste and serve.