When I think of summer I think of fresh seafood after warm days spent on the beach. One of my favorite things to make in summer is this Old Bay Shrimp Salad. It’s delicious, cold, light and the perfect go-to meal after a morning in the sun. You can pile in on a croissant or a sandwich or serve it on top of a bed of lettuce for a fresh summery salad.
- 1 pound large shrimp shell-off and deveined, thawed if frozen
- 1/2 cup Duke’s mayonnaise
- 1-1/2 teaspoons Old Bay seasoning
- 2 teaspoons white wine vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/2 cup finely diced celery
- 1/4 cup finely sliced scallions, light and dark green parts separated
- Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes.
- Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking.
- In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar, and Worcestershire sauce. Stir in the cooked shrimp, celery and light green scallions. Taste and adjust seasoning if necessary.
- Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay.
Recipe and photo inspiration from OnceUponaChef.com