Ingredients
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1
-
1/4
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Corn and Shrimp Salad, A tangy dish that even looks pretty Tried it at a BBQ and it went over very well , Made your recipe as written, though I did cut it in half for just the two of us! Absolutely loved it, & am now thinking about doubling it sometime soon for one of the frequent potlucks we seem to have here in our mobile home park! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring’s Pick A Chef event], This was nice! used frozen shrimp (91-110 size) I halved the recipe and got two large dinner-size salads I added the chives to the shrimp instead of on top and added some salt and pepper (I over salted just a bit but the lettuce and tomatoes helped cut it ) Thanks for sharing!
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Steps
|
1
Done
|
Cook, Peel and Shell Shrimp If Needed (otherwise Defrost Shrimp If Frozen). |
|
2
Done
|
in Large Bowl Mix: Mayonnaise, and Lemon Juice. |
|
3
Done
|
Add the Corn and Shrimp - Toss. |
|
4
Done
|
Season With Pepper. |
|
5
Done
|
Divide the Lettuce and Top With Shrimp and Corn. |
|
6
Done
|
Garnish With Tomatoes and Chives. |
