Shrimp Salad - Two Ways

2T mayonnaise

2T sour cream

1T Balsamic vinegar – or salad vinegar

-or- juice of ½-1 lemon and zest

1T fresh chopped herbs (lemon thyme, basil, etc.)

½ sm.-med. Vidalia onion – chopped

1T capers

1-2T finely chopped dill pickle

2 lg stalks celery – chopped

fresh ground pepper

Combine all the above in a small bowl. If using Balsamic vinegar, note that while it gives a wonderful flavor, it will color the salad (as shown.) To avoid this use a clearer vinegar or lemon juice and zest.

6oz. frozen cooked shrimp – de-tailed, thawed and cut in small pieces.

You can add the shrimp now or sear it quickly in a teaspoon of butter in a hot non-stick pan. Cook and toss a few minutes until the shrimp browns a little.

Add to the bowl of salad ingredients, then serve over greens – makes one big salad or two side salads. Might be nice with a steak and a baked potato.  Or - stir into a small bowl of cooked-cooled bow-tie pasta for a shrimp pasta salad. . .Mmmmm! . .Lin