We’re totally ready to celebrate all things #fall but still hanging on to summer flavors for dear life… so let’s just do both for a while, eh? Check out this light salad…
Lemon Dill Shrimp Salad
- 1 lb shrimp – cooked and cleaned
- 1 tsp lemon zest
- 4 tbsp lemon juice
- 1 tsp old bay seasoning
- 1/2 tsp celery seed
- 2 tbsp minced jalapeño
- 2 tbsp fresh chopped dill
- 1 tbsp minced shallot
- Salt and pepper to taste
- 4 tbsp Helmans mayonaise
- 1 head Belgian endive
To medium mixing bowl add mayo, lemon juice, zest, old bay, celery seed, shallot, jalapeño, and chopped dill. Whisk until combined. Small dice shrimp and add them to mixing bowl folding until evenly coated with sauce. Salt and pepper to taste. Refrigerate for two hours prior to serving. Remove the base of the endive to free the leaves. Arrange leaves on platter and fill each with approximately 1 tbsp of shrimp mixture. Garnish with fresh dill. Recreate the look with @williamssonoma Olive Wood Board!
