Story Headline: Shrimp & Celery Salad
Author: Ro Morse

Serves 4

2 quarts water
1 tablespoon salt
2 teaspoons Zatarain's liquid crab boil
1 lemon, cut into quarters
1 1/2 pounds medium shrimp, peeled, deveined 
                         & tail off  (40-50 per pound)
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon Janes Krazy Mixed-Up Salts
1 tablespoon minced fresh dill
1/2 cup minced celery
1/3 cup minced red bell pepper
1/3 cup minced red onion 

In a stock pot, boil 2 quarts water with 1 tablespoon salt, liquid crab boil and squeezed lemons. Add the shrimp and as soon as it returns to a boil, turn the heat off.  Over the sink, pour the pot of boiling shrimp into a colander and gently run cold water over them. Set a bowl under the colander, cover with clear wrap and put in frig to chill. While the shrimp are chilling, whisk together the mayonnaise, mustard and vinegar. Add Janes Crazy Mixed-Up salts and dill. Combine with the cold peeled shrimp. Stir in the minced celery, bell pepper and red onion. Taste and adjust seasonings at this point. Serve on a lettuce leaf, in a split pita bread or rolled inside a spinach tortilla shell. Yum Yum Yum!

This recipe is shared May 28 - June 1, 2018 
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market on Lone Oak Road in Paducah, KY
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Published: Sunday, May 27, 2018 11:00 PM
Updated: Monday, May 28, 2018 10:24 AM