Ingredients
2lbsshrimp shell on and deveined,large, thawed if frozen
½cupmayonnaise
1½tspold bay seasoning
2tspwhite wine vinegar
¼tspworcestershire sauce
½cupcelery,finely diced
¼cupscallions,finely sliced, light and dark green parts separated
Preparation
Bring a large pot of water to a boil over high heat. Add the shrimp and cook for about 2 minutes, stirring occasionally, until bright pink and cooked through (the water needn’t return to a boil).
Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking. Shell the shrimp and devein if necessary.
In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the cooked shrimp, celery and light green scallions. Taste and adjust seasoning if necessary.
Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.
