'Base' Shrimp Salad

Shrimp salad is one of the easiest things I love to make. It sprouted from the idea of, ‘If there’s chicken salad, tuna salad, and turkey salad… why can’t there be shrimp salad?’ Most people, when they hear ‘shrimp salad’ they’re like, ‘Ooh, I wonder what greens are in there!’ Nope. No greens. This recipe is essentially two main ingredients: chopped shrimp and mayonnaise. There’s freshly cracked pepper in here to help balance the flavors. I love this base recipe because anything after this is allowed and is fair game. I cannot wait to make a bunch of these recipes, using this as a base. Who says a shrimp salad needs greens?

Ingredients:

2 cups cooked and de-tailed shrimp, roughly chopped

3/4 cup mayonnaise

freshly cracked pepper to taste

Directions:

Make sure your shrimp is fully cooked and rid of all tails. If they’re damp, layer two paper towels, plop the shrimp on them, and squeeze out all of the moisture. Dispose of towels. Roughly chop them. Plop shrimp into single serving bowl, add mayonnaise and crack in pepper. Mix until ingredients are fully incorporated and shrimp is covered in mayo. Consume immediately, or save in a container in the fridge for up to one day.

Serving Suggestion: Cucumber water, pomegranate juice, lemonade.