Shrimp Salad 2

• 2 cups cooked shrimp, halved lengthwise and chilled
• 1 cup thinly sliced celery
• 1 tablespoon finely minced onion
• 1 tablespoon fresh lemon juice
• 1/2 cup mayonnaise
• salt and pepper to taste
• romaine lettuce or mixed greens
• thinly sliced tomatoes
• a few slices freshly cooked bacon, crumbled, optional

Combine shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Arrange lettuce leaves on serving plates; top with thinly sliced tomatoes. Arrange shrimp over lettuce and tomatoes. If desired, garnish each with a little crumbled bacon.

Shrimp Salad

• 2 cups cooked peeled shrimp
• 1/2 cup celery, diced
• 1 teaspoon onion, finely chopped
• 1/3 cup mayonnaise
• 1/4 cup chili sauce
• 3 tablespoons lemon juice
• 3 hard-cooked eggs
• lettuce or mixed greens

Preparation: Chill shrimp until salad is ready to be mixed. Combine shrimp, celery, onion and eggs. Blend mayonnaise, chili sauce and lemon juice. Toss all ingredients lightly. Heap into lettuce cups or over mixed greens. Chill and serve. Serves 5.

Shrimp and Rice Salad

A tasty shrimp salad with rice, peas, celery, mayonnaise, and seasonings.

• 1 1/2 cup cooked rice, cooled
• 1/2 to 1 pound shrimp, peeled, cooked, deveined, coarsely chopped
• 1/2 cup diced celery
• 3 green onions, thinly sliced
• 2 tablespoons finely chopped red bell pepper
• 1 cup fresh or frozen green peas, cooked until just tender
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/2 to 3/4 cup mayonnaise
• 2 tablespoons dill pickle juice
• lettuce leaves and tomato slices

Preparation:Combine shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed. Combine shrimp mixture with rice; add mayonnaise and dill pickle juice and gently mix. Taste and adjust seasonings.

Serve on lettuce leaves and tomato slices. Serve as a luncheon dish or side dish.
Serves 4.

Shrimp and Pasta Salad

Salad made with angel hair pasta, shrimp, bell peppers, and more.

• 14 ounces angel hair pasta
• 1 bunch green onions, sliced (4 to 8)
• 1 (about 4 ounces) can sliced black olives
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 pound cooked and peeled shrimp
• 2 chicken breast halves, grilled and coarsely chopped


• Dressing:
• 3/4 teaspoon dried leaf oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1 teaspoon garlic powder
• dash salt
• 2 tablespoons fresh lemon juice
• 3 tablespoons mayonnaise
• 1/2 cup olive oil

Preparation: Boil angel hair pasta according to package directions; drain and let cool. Add green onions, bell peppers, black olives, shrimp and chopped chicken. Mix dressing ingredients; pour over salad. Refrigerate, and serve cold.

Make this salad a day ahead. Serve on romaine lettuce leaves with sliced avocado or melon on the side.

Shrimp salad serves 10 to 12.

Shrimp Salad with Eggs

• 2 cups cooked peeled shrimp
• 1/2 cup celery, diced
• 1 teaspoon onion, finely chopped
• 1/3 cup mayonnaise
• 1/4 cup chili sauce
• 3 tablespoons lemon juice
• 3 hard-cooked eggs
• lettuce or mixed greens

Preparation: Chill shrimp until salad is ready to be mixed. Combine shrimp, celery, onion and eggs. Blend mayonnaise, chili sauce and lemon juice. Toss all ingredients lightly. Heap into lettuce cups or over mixed greens.
Chill and serve on 4-5.

Shrimp Salad with Rice

• 1 pound shrimp, cooked
• 1 cup chopped green onions
• 2 tablespoons olive oil
• 3 cloves garlic -- minced
• 2 cups water
• 1/2-1 teaspoon Tabasco sauce
• 2-4 teaspoons chicken bouillon
• 1 teaspoon red pepper
• 1 cup rice
• 2-3 tomatoes - chopped
• 1 bell pepper - chopped

In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight. Cook rice in water with bouillon, hot sauce, and red pepper for 20 minutes. Let cool.
Add tomatoes and bell peppers. Add rice mixture to shrimp mixture. Refrigerate until chilled.
Recipe from "Tell Me More" - with my small changes.

Marinated Shrimp Salad

• 2 pounds shrimp, shelled and deveined
• 1 medium green pepper, cut into thin strips
• 1 bottle ( 8 oz.) Italian style salad dressing
• 2 TBL. lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon crushed garlic
• lettuce cups (optional) or mixed greens
• tomato wedges

Preparation: Bring 4 cups water to a boil. Add shrimp, bring back to boiling; boil, covered, 3 minutes.

Drain shrimp; let cool. Toss cooled shrimp with green pepper.

Combine Italian dressing, lemon juice, Worcestershire sauce, and garlic.

Add to shrimp mixture; mix well.

Refrigerate, covered, for 2 hours, or until thoroughly chilled.

To serve, drain shrimp; arrange in bowl. Serve in lettuce cups or on mixed greens with tomato wedges.

6 servings.