I love, love, love shrimp salad. I keep mine pretty simple, just shrimp, celery, scallions, and avocado. This recipe is adapted from Katie Lee. Originally it was served on buns, but I prefer it as a lettuce wrap…a light and yummy lunch!

JUICE OF 1 LEMON (ABOUT 2 TABLESPOONS)
3/4 CUP MAYONNAISE
1 TABLESPOON WHITE WINE VINEGAR
1 TEASPOON DIJON MUSTARD
1/2 TEASPOON SUGAR
1/2 TEASPOON KOSHER SALT
1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
2 POUNDS COOKED SHRIMP, PEELED, TAILS REMOVED, AND DICED
2 CELERY STALKS, FINELY DICED
2 SCALLIONS, THINLY SLICED
1 AVOCADO, DICED
BUTTER LETTUCE OR ROMAINE LETTUCE FOR WRAPPING

In a large bowl, mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt, and pepper. Stir in the shrimp, cel­ery, scallions, and avocado. Serve on either butter lettuce or romaine lettuce as a wrap.

8 SERVINGS
PREP TIME: 15 MINUTES