Total Calories: 243
Drain shrimp rinse. Place in bowl cover with ice-chilled water add lemon juice chill 20 minutes. In meantime, blend mayonnaise (or use yogurt or yogurt-mayonnaise combination), vinegar, evaporated milk (may substitute with cream), and all herbs and spices refrigerate in covered jar. Before serving, drain shrimp. To serve, combine drained shrimp, cabbage, celery, and herb dressing. Toss to mix evenly. If desired, serve in avocado halves (tomato cups may be substituted) on crisp salad greens.
Note: If desired, use plain vinegar and a pinch of tarragon in place of tarragon vinegar. Leftover shrimp salad may be extended with shredded lettuce and eaten in pita bread.
This Shrimp Salad with Herbs recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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