101 Things to Do With a Pickle by Eliza Cross

Author:Eliza Cross
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2014-05-15T00:00:00+00:00

Shrimpickle Salad

1 pound cooked, peeled extra-small shrimp

1/2 cup finely chopped dill pickles, well drained

1/2 cup finely chopped celery

2 tablespoons finely chopped sweet onion

1/4 teaspoon pepper

1/2 cup mayonnaise

1-1/2 teaspoons fresh lemon juice

2 hard-boiled eggs, peeled and chopped

4 butter lettuce leaves

Mix together the shrimp, pickles, celery, onion, and pepper. Add the mayonnaise and lemon juice; stir to combine. Gently fold in the eggs. Arrange a lettuce leaf on each of 4 chilled salad plates and divide the salad evenly among the plates. Makes 4 servings.

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