Shrimp Salad
Kitchen Tested 
- Yield 6 servings
This light and creamy salad features sweet, succulent shrimp.
Mark Boughton
Ingredients
- 2 pounds cooked shrimp, peeled and chopped
- 1 cup grape tomato halves
- 3/4 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh dill, chives or tarragon
Instructions
- Combine all ingredients; mix gently. Serve with popovers.
