Average Rating: 0TOTAL TIME: Prep: 10 min. Cook: 10 min. + chilling
YIELD: 24 servings.Ingredients
- 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined and halved
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1/3 cup plus 1 tablespoon mayonnaise, divided
- 1/2 teaspoon garlic salt
- 2 celery ribs, chopped
- 5 hard-boiled large eggs, chopped
- 1/4 cup chopped sweet red pepper
- 24 Bibb lettuce leaves or Boston lettuce leaves
- Sliced green onions, optional
Instructions
- 1. In a large saucepan / Dutch oven, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight.
- 2. To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves. If desired, top with green onions.
Nutrition Facts
1/4 cup: 74 calories, 4g fat (1g saturated fat), 85mg cholesterol, 120mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein.
Diabetic Exchanges: 1 lean meat, 1 fat.