Shrimp Salad

This is a great way to serve up some leftover boiled shrimp.  It is a Barefoot Contessa recipe.  The amount of mayonnaise is adjustable.  It should be creamy, but not soupy.

Ingredients:

• 2 lbs. boiled shrimp, chopped
• ½ C. red onion, finely chopped
• 1 C. celery, finely chopped
• ¼ C. dill, finely chopped
• 1 C. mayonnaise
• ½ T. Dijon mustard
• 1 T. white wine vinegar or white wine
• 1 t. Tony Chachere’s Creole Seasoning
• 1 t. kosher salt
• ½ t. black pepper

Directions:

1. In a medium bowl, combine the shrimp, onions, celery, and dill.
2. In a small bowl, combine all other ingredients until well incorporated.
3. Pour the small bowl into the medium bowl and mix well.
4. Refrigerate for at least 4 hours, but best overnight.
5. Serve over a bed of lettuce or with crackers.

Tips and Tricks:

• This is great to make when you have some leftover boiled shrimp. 
• I use apple cider vinegar, if I don’t have white wine vinegar or white wine.
• Sometimes I add 3 or 4 boiled eggs to this recipe, also.