Yesterday I wrote that I would post the Shrimp salad if the ladies liked it. It was a success. In fact, it really was such a hit that one of the ladies took the rest of it home.
I ended up serving it in hollowed out avocado and it was such a refreshing summer salad.
1 lb of large shrimp, cleaned, deveined and peeled, cut into pieces
2 tables mayo
1/3 cup sour cream
1/4 cup celery, finely diced
1/2 small red bell pepper
3 green onions, green stalks included
4 large avocado, halved and seed removed
McCormick Lemon Pepper
Seasoned Pepper, Onion powder and dill
After shrimp has cooked and cooled, I cut each shrimp into about 3 pieces.
Mix your mayo, sour cream, and seasonings, Add to the cut up shrimp and place in fridge for at least 4 hours. I mixed it up the night before giving the flavors a chance to blend.
Use the lemon pepper, dill, and onion powder to your liking. I love to add a little more dill and lemon pepper.
This would actually fill about 5 avocado which have been cut in half!