AUNT KAREN'S SHRIMP SALAD

Aunt Karen's Shrimp Salad image

When unexpected company calls during the holidays, this shrimp salad is the perfect fit. It's quick to put together, too, leaving you more time to spend with your guests. - Karen Moore, Jacksonville, Florida

Provided by Taste of Home

Time 20m

Yield 24 servings.

Number Of Ingredients 10

Ingredients

2 pounds uncooked shrimp (26-30 per pound), peeled and deveined and halved
1 tablespoon white vinegar
1 tablespoon lemon juice
1/3 cup plus 1 tablespoon mayonnaise, divided
1/2 teaspoon garlic salt
2 celery ribs, chopped
5 hard-boiled large eggs, chopped
1/4 cup chopped sweet red pepper
24 Bibb lettuce leaves or Boston lettuce leaves
Sliced green onions, optional

Steps:

In a large saucepan / Dutch oven, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight., To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves. If desired, top with green onions.

Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 85mg cholesterol, Sodium 120mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges