Spring Shrimp Salad Print Recipe Votes: 0 Rating: 0 You: Rate this recipe! Spring Shrimp Salad The message came to our Guest House cooks: Luncheon for two on Friday—and they would prefer to have no meat. With Spring on the way, the first thing that came to me was a Shrimp Salad plate—quick, easy, delicious! SERVINGS2 CHANGE SERVING SIZE COOK TIME8mins PREP TIME20mins READY IN Ingredients 20 large, raw shrimp1 juice of a generous lemon slice1/4 cup mayonnaise more or less depending on desired consistency kosher salt and pepper fresh basil leaves chopped chives chopped celery chopped (if desired) Instructions If frozen, thaw shrimp, rinse and remove any shells or veinsPlace in simmering, salted water and cook about 8 minutes or until pink—and firm to the taste but not overcooked or toughDrain and cool in refrigerator for a few minutes; then remove and chop coarsely.Gently toss with mayonnaise, fresh lemon juice, salt, pepper, all to taste. Add chopped chives and celery if desired. Serve however you’d like—it goes well with a cup of soup, some sliced veggies and perhaps a warm roll!