The Best Shrimp Salad You Ever Ate!

Ingredients

1 head of Iceberg Lettuce

3 Romaine Lettuce hearts

1 medium onion

1 cup dill pickles slices

3 eggs

2 pounds of shrimp, heads off

4 tablespoons of seafood boil mixture (Zatarains Pro Boil is preferred)

4 celery sticks

2 cups of mayonnaise

1 cup horseradish mustard

1 tablespoon of Paprika

1 teaspoon of Garlic powder

1/2 teaspoon of salt

1/2 teaspoon red pepper

Preparation

The secret to this salad is you fine chop every ingredient.

Boil your eggs and when they are cooled remove the shell and set aside.

In a separate pot, cook the shrimp with shrimp boil mixture. Bring to a boil for 3 minutes. Set aside and let it cool for at least 5 minutes. Rinse in cold water, peel and set aside.

Wash your lettuce and either spin dry or paper towel dry and set aside. (If your lettuce is not dry your salad will be soggy)

Prepare your dressing:

Take 2 cups of mayonnaise and mix with one cup of horseradish mustard. Add one tablespoon of paprika. Set aside.

Put your salad plates in the freezer for 30 minutes to one hour before serving.

In a large mixing bowl chop the iceberg and two of the romaine hearts, saving one heart for plating.

Chop the celery, pickles, and onions and add to the lettuce

Take 1/2 of the shrimp and chop into 1/4 in pieces. Take the other half and cut each shrimp into thirds. Add to lettuce.

Chop the eggs and add to mixture.

Season with salt, red pepper, and garlic powder

DO NOT ADD THE DRESSING UNTIL YOU ARE READY TO SERVE.

Remove your plates from the freezer.

Take the remaining romaine and use as a base for the shrimp salad mix. Add the shrimp salad mixture, sprinkle with paprika and serve.

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