SHRIMP AND SNOW PEA SALAD

1 lb medium shrimp
juice from 1/2 lemon
1/3 lb snow peas, cut in half*
1/4 cup organic Kalamata olives
1/3 cup canola mayonnaise
2 tbsp celery, diced
2 tbsp white onion, finely diced (optional)
1 tbsp lemon juice
1/4 tsp each white and black pepper
pinch of salt

Cook, peel and devein shrimp. Slice shrimp in half, lengthwise and squeeze the juice from the half lemon over the cooked shrimp.

Combine all ingredients in a large bowl. Chill at least one hour and serve.

*If desired, blanch snow peas in boiling water just until they turn bright green (about 30 seconds), cool quickly in ice water and drain well before using.

Servings: 6