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Recipe: Crunchy Shrimp Salad (with peas and water chestnuts) (serves 2)

Salads - Main Dish
CRUNCHY SHRIMP SALAD

FOR THE SALAD:
1 cup frozen cooked shrimp, thawed
1/2 cup frozen peas, thawed
1/2 cup sliced water chestnuts
2 tablespoons diced pimientos, drained
1 green onion, thinly sliced
FOR THE DRESSING:
1/3 cup mayonnaise
2 tablespoons seafood sauce
1 teaspoon lemon juice

In a bowl, combine the ingredients for the salad.

In another bowl, combine the dressing ingredients; serve with the shrimp salad or stir into the salad and serve.

NOTES: "I received the recipe for this fresh-tasting shrimp and veggie salad from a co-worker several years ago," recalls Suzanne Strocsher of Bothell, WA. Dollop the dressing over the top or stir into the medley for a lunch treat during warm summer months."

Yield: 2 servings
Source: Taste of Home Quick Cooking, July/Aug 2000
MsgID: 16903
Shared by: Betsy at Recipelink.com
Board: Cooking For One or Two at Recipelink.com
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