TO MAKE CHILI MAYONNAISE:.
Whisk together all ingredients
Place shrimp and celery in a large bowl.
Combine all sauce ingredients and blend well.
Pour over shrimp mixture and toss well.
Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
Garnish with tomatoes and serve.
In a large bowl, toss together shrimp, onion, celery and cilantro.
Stir together remaining ingredients and pour over shrimp salad mixture.
Stir well.
Chill for at least 2 hours.
Heat oil in a large saucepan over high heat. Deep-fry wonton wrappers for 1 min, or until golden. Drain on paper towels. Break 2 wrappers into pieces. Reserve remaining whole.
In a large bowl, combine shrimp, lettuce, bean sprouts, avocado, mint and broken wonton wrappers.
For the chili-lime mayonnaise, whisk together mayonnaise, lime zest, lime juice, chili and ginger. Season.
Place 1 unbroken wonton wrapper on each serving plate. Top with shrimp salad and drizzle with mayonnaise.
Stir together 1/3 cup mayonnaise and next 7 ingredients.
Shrimp -- Bring a medium pot of
Steam or boil shrimp until pink and then plunge into ice water to stop additional cooking.
For Aioli Mayo, mix together: sourcream, mayonnaise, garlic, parsley and lemon juice.
In a medium bowl, toss shrimp and veggies together.
Add enough of the Aioli to hold the shrimp salad together.
Add seasoned salt to taste.
(Optional: Add Old Bay Seasoning) Chill and serve.
In a small bowl, combine shrimp, celery, green onions, mayonnaise, salt and pepper.
Put 1 teaspoonful shrimp salad on crackers or bread slices. Sprinkle with paprika and top with olive slices.
Makes about 1 dozen.
rain the shrimp and grapes.
In a bowl, combine mayonnaise and
t room temperature.)
Whisk mayonnaise, chopped fresh cilantro, lime juice
Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.
In 8-inch square (1 1/2-quart) baking dish or medium bowl, layer lettuce and onion.
In a small bowl, combine mayonnaise, sour cream and sugar; blend well.
Spoon half of mixture evenly over onion.
Layer celery, bell pepper, peas and shrimp over mayonnaise mixture.
Spread remaining mayonnaise mixture over top; sprinkle with cheese and bacon.
Cover; refrigerate at least 8 hours.
Makes 6 servings.
Combine shrimp, 1/4 cup lemon juice
Combine shrimp, celery, eggs, olives, onions and dill pickle. Blend mayonnaise, chili sauce, horseradish and salt.
Add to shrimp mixture and toss lightly.
Chill.
Cut top off bread and remove insides, leaving a thick shell.
Combine cheese spread and margarine.
Spread inside of bread.
Bake at 350\u00b0 for 10 to 15 minutes.
Put shrimp salad in bread case and decorate.
Slice to serve.
Serves 6 to 8.
In an 8-inch square pan, layer lettuce and onions.
In small bowl, combine mayo, sour cream and sugar; blend well.
Spoon half of mixture evenly over onion.
Layer celery, pepper, peas and shrimp over mayonnaise mixture.
Spread remaining mayonnaise mixture over top; sprinkle with cheese and bacon.
Cover and refrigerate at least 8 hours.
Makes 6 servings.
To make the dressing, stir together the first 9 ingredients in a large bowl, set aside.
Peel the shrimp and dice them into small pieces. Combine the shrimp with the celery and mix with the dressing.
Divide the shrimp salad equally between the endive leaves, spooning the salad into the bottom half of the leaf.
Place rice in a medium-size mixing bowl. Mix pickles, olives, onion, salt, green pepper, raisins and tomato juice into the rice. Stir well and let mixture stand 5 minutes.
Mix shrimp and mayonnaise into the mixture, toss lightly and serve.
boil.
Add shrimp and 2 tsps salt and
Cook the macaroni according to box directions. Drain and rinse.
Add the chopped vegetables and the cleaned, chunked shrimp. Add mayonnaise to reach a desirable consistency and season to your taste.
Dice first 4 ingredients into small cubes. Cut shrimp into similar sized cubes, (discarding shrimp tails or save for stock). Combine peppers, onion, celery and shrimp. Mix mayonnaise, sour cream, lemon juice and 1/2 C. fresh dill. Pour mayo mixture over shrimp mixture; add salt and pepper to taste, toss to coat. Refrigerate for at least 1 hour. Sprinkle with remaining quarter cup of dill when ready to serve.