Nothing says summer quite like shrimp salad. Prepare a batch for your next soiree by following this quick and easy recipe that's perfect for bite-sized sandwiches.Susan Mason, Susan Mason Catering
Yield: 4 servings
2 pounds medium-sized shrimp (peeled, deveined, tails removed)
3 hard-cooked eggs, peeled and grated
1 stalk celery, finely diced
1/4 teaspoon white pepper
1/2 cup mayonnaise
1. Bring salted water in a medium-sized pot to a boil.
2. Cook shrimp in pot, about 3 minutes, until pink. Drain well.
3. Combine shrimp, celery and eggs in a bowl.
4. Add pepper and mayonnaise to mixture. Toss and refrigerate until ready to serve alone or on bread as appetizer sandwiches.