A cool, soothing attribute to your hot summer day party affair. Served thoroughly chilled on either a bed of avocado slices, or on top of starred tomato halves. Sure to make you the talk of the town among your circle of friends. Excellent garnished with a side of fresh assorted melon balls inter-mingled with red and green grapes.
Southern Shrimp Salad
2 pounds boiled shrimp (peeled, de-veined, de-tailed, and chopped)
4 boiled eggs (peeled and chopped)
1 tablespoon dill pickle relish
2 tablespoons sweet pickle relish
1/4 cup dice red bell pepper
1/2 cup diced green onions
1 cup diced celery
2 tablespoons minced parsley leaves
1 teaspoon minced garlic
1 teaspoon Creole seasoning
1 tablespoon Dijon mustard
1 cup mayonnaise
One large mixing bowl
One cooking spoon
Procedure:
Place in mixing bowl said ingredients—boiled shrimp, boiled eggs, sweet and dill pickle relish, red bell pepper, green onions, celery, parsley, and garlic … combining together lightly, yet completely. Now add mayonnaise, Dijon mustard, and Creole seasoning, folding in gently till thoroughly incorporated. Cover and chill Southern Shrimp Salad … for four hours before serving, letting all the flavors infuse into the shrimp meat. Enjoy this refreshing delicacy!
