Summer Shrimp Salad

This is the sort of thing my parents would throw together for a simple weekend lunch if we had a guest. It's utterly simple and both foolproof and delicious, since you make it to taste. Serve with a highly textured bread like a sourdough baguette or loaf of cibatta. White wine is particularly good with this. If you're serving it for an evening dinner, pair it with the Baked Tomatoes.

It's cooling and sweet, perfect for summer.

Prepare 1 pound shrimp with the Classic Shrimp Boil.

Peel and put into serving bowl.

Add to bowl:
2 hardboiled eggs, coarsely chopped
2 stalks celery, finely chopped

Add scant 1/4 cup best mayonnaise (Hellman's, generally).
Squeeze half of one lemon.

Stir until ingredients come together. Season according to taste with salt and fresh ground black pepper (note: the shrimp will be highly flavored from the boil so you may not need much, if any, extra salt). You may need to use the second half of the lemon or a bit more mayo, depending on the mixture. Err on the side of less mayo at first, since you want the sweetness of the shrimp, the crunch of the celery and the creaminess of eggs to be present.




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