Shrimp Salad: Making the Most of Leftovers
I hosted our book club Friday, and the next day, I discovered I had been gifted all the leftover shrimp. Lucky me!
Since I also had a gorgeous batch of spring lettuce from local growers, I decided to make a bowl of shrimp salad with other ingredients hiding out in my fridge.
One container of the leftover shrimp had a very light vinaigrette, so I started there, adding more plain shrimp, chopped fresh parsley and chives (lots of it!), two stalks of chopped celery, about a third of a cup of chopped white onion, two or three tablespoons of olive oil mayonnaise, and the juice from two lemons. I was heavy-handed with the pepper, light with the sea salt, and tossed in a little of my new favorite seasoning from Penzeys: California crushed jalapeno. The jalapeno gave the salad a great little kick.
I love making an easy and spontaneous dinner from ingredients on hand. If you’ve had a similar success, please share.