rLast night, my husband had a hankering for buffalo chicken dip as part of his lunches for the week. However, we didn't have any cream cheese, so off to the store I went. While there, I saw that salad shrimp were on sale and the ideas started to go crazy in my mind.
I picked up a head of iceberg lettuce and a couple green onions, and created this yummy shrimp salad. And now I'm counting down the hours until lunch when I get to eat it -- although I did sneak a couple bites this morning!
Shrimp Salad
1 pound salad shrimp
1 cup mayonnaise
2 tablespoons cilantro, chopped
2 green onions, minced
1 hard-boiled egg, chopped
2 teaspoons Old Bay seasoning
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Iceberg lettuce leaves, to wrap (optional)
Combine all ingredients except the lettuce in a bowl and mix thoroughly. Though it will taste good now, it will taste even better if you cover it and put it in the fridge overnight. Serve the next day on lettuce leaves, baguettes, or just eat with a fork.
