Shrimp Salad

Kitchen Tested
  • Yield 6 servings

This light and creamy salad features sweet, succulent shrimp.

Popover-Shrimp-Table-Setting-Meal-Relish
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

  1. Combine all ingredients; mix gently. Serve with popovers.

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