Summer Shrimp Salad

4 to 6 servings



  • 1 pound Contessa medium Uncooked Tail-off Shrimp

  • 1 cup celery, chopped

  • 1 cup green onion, chopped

  • 2 tablespoons dill

  • 2 cups mayonnaise

  • 1/2 teaspoon old bay spice

  • Salt and pepper to taste


  • Add defrosted shrimp into a pot of boiling water with Old Bay Spice.

  • Cook until the shrimp turns pink and remove from water and chill over ice.

  • Mix all your ingredients and chill for 1 hour before serving.

  • Serve salad over a bed of mixed greens.