Shrimp Salad Recipes

SPAGHETTI & SHRIMP SALAD

8 oz. very thin spaghetti
1 cucumber, seeded & chopped
1 bunch radishes, sliced
1 bunch scallions, including 1 inch of green tops, sliced
1 lb. med. shrimp, cleaned & cooked, chopped in pieces

--DRESSING:--
1 c. mayonnaise
1/3 c. milk
1/3 c. bottled cole slaw dressing
2 tsp. Dijon mustard
1 tbsp. red wine vinegar
Juice of 1 lemon
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. freshly ground pepper
1/2 tsp. celery salt
1/8 tsp. basil
1 tbsp. dried parsley

Break spaghetti into quarters. Cook according to package directions with 1 tablespoon oil. Drain. Add remaining ingredients. DRESSING: Combine dressing ingredients. Toss dressing and spaghetti mixture and refrigerate several hours or overnight. 8 servings.






SHRIMP SALAD CRUNCH

1 can shrimp
1 c. cut up celery
1 c. slivered raw carrots
1 tsp. diced onion
1 c. mayonnaise
1 sm. can shoe string potatoes

Combine all ingredients just before serving.


SHRIMP & RICE SALAD

1 c. uncooked rice
6 scallions, sliced
1 lb. shrimp, cooked & peeled
1 c. (homemade) mayonnaise
1/2 tsp. ground ginger
Juice of 1 lemon
Salt to taste
Toasted sesame seeds
Steamed snow peas

Cook rice and let cool. Add scallions, shrimp, mayonnaise, ginger, lemon juice and salt. Adjust seasonings to taste. Cool in refrigerator several hours if desired. Serve at room temperature, sprinkled with sesame seeds and surrounded by snow peas on a large platter or shallow bowl. Serves 6.



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