–shrimp (1 pound, medium, microwaved in Old Bay seasoning then shelled)
–celery (one-half cup, diced small)
–green bell pepper (one-half cup, diced small)
–green onions (2 stalks, diced)
–eggs (2, microwaved)
–salt and pepper (to taste)
–light mayonnaise (I used Duke’s light mayonnaise, small amount to lightly coat)
–lemon juice (fresh, just a sprinkle)
1 – Place one-half cup of water in a large, uncovered, wide-mouthed baking dish. Follow directions on the package for Old Bay seasoning. Stir well. Add shrimp to the seasoned water. Microwave on high for 4 minutes. Let cool.
2 – When the shrimp have cooled, shell and cut each medium shrimp into about four pieces. Place in a large mixing bowl. Add celery, green bell pepper, and green onions.
3 – In a small, covered, microwaveable bowl, place 2 eggs. Break the egg yolk (very important to avoid exploding in the microwave). Microwave the eggs for 1 minute on high. When the eggs have cooled, criss-cross with a knife and fork to cut into small pieces. Add the cooled, diced eggs to the salad.
4 – Season with salt and pepper, to taste.
5 – Toss, to taste, a small amount of light mayonnaise with the salad. Then sprinkle lightly with fresh lemon juice.
6 – Serve the salad chilled.
–shrimp salad adapted from the recipe of my sister-in-law and mother-in-law.