Good Haven House Shrimp Salad

Beautiful, tasty gulf shrimp are abundant here in Pensacola so we're always trying to come up with something new to do with them. This is a wonderful recipe to use up any leftover shrimp you may have or get some just for this dish (it's that good). Stuff the salad in some red, ripe, homegrown tomatoes or serve on toasted bread or with a lovely rosemary olive oil loaf!

Good Haven House Shrimp Salad 

(Sandwich or Not?)

active time: 15 minutes

total time: 20 minutes

makes: 4 - 5 servings

1    pound cooked shrimp, peeled and de-veined
3    hard-boiled eggs, finely chopped
3    celery stalks, minced
1/2 cup mayonnaise

      approx. juice of half a lemon
      dash onion powder
      salt and pepper
      dash seasoning salt or celery salt if desired

8    slices your choice bread, if making sandwiches
      lettuce and tomato, optional 

1. Place shrimp in a food processor and pulse until finely minced (or chop finely with a knife). 

2. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix well. Add lemon juice and seasonings, to taste, and stir to combine. 

3. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired. Or heap salad into hollowed out, large, ripe tomatoes.

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For a delicious, lite lunch or a cold supper. How would you serve it?