Also known as Classic Louisiana Shrimp Salad
2-1/2 qt. water
1 tablespoon cayenne pepper
1 tablespoon distilled white vinegar
2 lb. shrimp, shell on
1/2 cup mayonnaise
Juice of 1 lemon
2 tablespoons red wine vinegar
1/4 teaspoon hot sauce
2 hard-boiled eggs, chopped
1/4 cup finely chopped celery
Sliced grape tomatoes, for garnish
In a 4-quart saucepan, combine the water, 2 tablespoons salt, the cayenne and white vinegar, and bring to a boil. Add the shrimp, return to a boil and turn off the heat. Let sit 5 minutes, then drain. When cool enough to handle, shell the shrimp.
In a bowl, blend together the mayonnaise, lemon juice, wine vinegar and hot sauce. Stir in the shrimp, chopped eggs and celery.
Season with salt to taste. Serve on lettuce leaves.
Garnish with avocado, eggs and tomatoes if desired.
Makes 6 servings
Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set