Shrimply Delicious Shrimp Salad

I added imitation crab meat, red onions, a few diced jalapeno,a squirt of lemon juice and seasoned to taste...

I halved the recipe in order to use up a 1/2 pound of steamed shrimp leftover from Valentines Day dinner. I was using baby carrots so I just had to estimate how much would estimate 1/2 a regular carrot. I whirled the carrots and onion in my small food processor and chopped the celery fine. I added a couple good shakes of lemon pepper. DH said it was a keeper.

Perfect for spring, perfect for a Friday night during Lent, perfect for a light lunch or supper. I just think it's perfect! The recipe is just fine as written, but I used it as a springboard to personalize it to my own tastes. I added a little extra egg and less carrot. I used green onion rather than regular onion - it adds color and it doesn't linger with you hours after. I added some green peas just for fun and I particularly liked that addition. I cut the mayo half and half with sour cream adding just enough to hold the salad together and make it creamy. I gave it a squeeze of lemon and a few shakes of dill. Nutritious, fresh, light, delicious and "shrimple." (I couldn't help myself...)

So delicious...deserves more than five stars. I had a two pound bag of frozen shrimp uncooked so I cooked it in some butter with garlic, pepper and paprika. Let that sit in a colander until cooled. I doubled the recipe except for the mayonnaise, left that about the same. I did add 2t of horseradish for a little zip. Chilled for several hours before eating. I believe cooking the shrimp myself instead of using already precooked shrimp added much more flavor to this salad. My husband said I can make this all summer long. I do think I'd chop the celery up a bit more next time.