The shrimp salad recipe is basically how I make it. I think your added ingredients kick it up a notch. Your lunch guests will enjoy it.

Shrimps on sale right now. I book marked it! Thank you.

The linked recipe looks tasty.

Do note that there are many people who don't like the taste combination of seafood anything with dairy anything. So with fish or seafood, many wouldn't be happy with the addition of any kind of cheese or yogurt. I'm one of them.

Yeah, I know, someone will add "I always put cheese on ...... " and I'm sure many do. I just thought I would point out it's not a combination everyone likes.

Well it is a salad and has Mayo in it.

Mayonnaise is a dairy-free product. I'm not sure what your point is.

Mayo is often used in seafood salads of various types. A simple salad popular in my area (not sure how well known it is elsewhere) is the Louie, Most commonly as Shrimp or Crab Louie, it's traditionally made with "Louie dressing", a variant of Thousand Island dressing which has mayonnaise as its base. And, of course, with no cheese in it or on it

ravencajun Zone 8b TX Sounds delicious! Thanks for sharing !

Just to clarify - did you use both the lemon juice/zest and the lime juice/zest or did you substitute the lime for the lemon?

Thanks for the reminder...I have a gal coming for lunch and wasn't sure what to serve. This is the shrimp salad I usually make...like the tang/spice of the old bay and worcestershire sauce.

https://www.food.com/recipe/shrimp-salad-119096

Thank you for the link, Raven, it sounds delicious, so I've bookmarked it. I'm also making a note of your changes, as I really like the sound of them.

Let us know how your group liked it.

I have a couple of dip recipes that use cream cheese and shrimp and/or crab, or even clams. No one I've ever offered them to has ever turned them down.

Rusty

I like this crawfish dip. I use a 12 oz package instead of 16 oz, because that is all I can find.

https://www.tasteofhome.com/recipes/chunky-crawfish-spread/

Oh I would like that crawfish dip! Yum!

Raven, that salad looks wonderful. A little similar to Ina Garten's that I've made and always a hit. In an emergency, to make the Garten/Barefoot Contessa salad stretch for a large crowd, I've added just a little cooked pasta and it still gets rave reviews. Your lime would be a good taste with it too...

Barefoot Contessa's Shrimp Salad

I just saved this entire post!

Well I am back home and there's not a single morsel left in my dish so I guess they liked it! My husband was hoping I would bring some back for him. I did bring him a plate of food but no shrimp salad.

Here's a different salad with shrimp that was in the paper today (I hope it's not behind the paywall). Dressing is 'combo of 1000 Island and Italian' from what I can tell.

Milan salad

https://www.inquirer.com/food/jimmys-milan-salad-dressing-shrimp-bacon-philadelphia-restaurants-20190710.html

Just in case:

The
Milan salad’s origin is hazy, perhaps a riff on one that’s been on the
menu for decades at Peter Luger Steak House in Brooklyn, or a take on a
house specialty at Jimmy Neff’s in Center City, a long-ago coffee shop
where the Kimmel Center now stands.

No
matter. The salad found its groove and its name in the 1950s at Jimmy’s
Milan, the erstwhile supper club at 39 S. 19th St., where Smiths is
now.

Nearly
a quarter-century after Jimmy’s Milan closed, the salad lives on. You
can find it, with some modifications and under different names, at
random restaurants: both locations of Cotoletta, in Bala Cynwyd and
Fitler Square; Bridget’s Steakhouse in Ambler; Teca in West Chester and
Newtown Square; Villa di Roma in South Philadelphia; and D’Angelo’s in
Rittenhouse Square, where Jimmy’s Milan chef Tony D’Angelo still makes
it.

The
Milan is unapologetically retro. Think of it as a deconstructed BLT
with shrimp. It starts with iceberg lettuce that’s tossed liberally with
a dressing that’s a little bit Thousand Island and a little bit
Italian, with perhaps a touch of Worcestershire. (Please don’t ask for
dressing on the side.) On top are chunks of tomato, pieces of bacon,
rough-cut hard-cooked egg, and peeled shrimp.

Ravencajun, what brand is the Greek Dill yogurt dressing? I used to buy a German brand, but can no longer find it.

https://www.kuehne-international.com/dressing/yoghurt-dill-dressing

sushipup, the Milan salad sounds great and reminds me of how much I used to enjoy regular visits to Philadelphia because, in part, of its vibrant restaurant scene. Not just the upscale places but all the great BYOs too.

I note that neither the Milan salad nor Ina Garten's shrimp salad recipe (which also sounds great) nor the other one linked include a dairy ingredient. Including dairy with fish must be a Southern thing?

I had a bag of cooked, frozen shrimp in my freezer and on Monday night, I fixed the shrimp. I used a NYTimes recipe that is actually a New Orleans recipe. It's called barbecued shrimp, and is rather misnamed as it includes neither a grill or barbecue sauce!!

Put about 4-6 Tbs butter in a skillet. Add garlic to taste. Add about 2-4 Tbs Worcestershire sauce. Add shrimp. All of this is done quickly at a high heat.

Since my shrimp were already cooked, I put them in still with a few ice crystals in them so they would not over-cook. I cooked them about 2-3 minutes per side. I then added a drizzle of lemon juice and salt and pepper.

I poured the entire mess over a crusty roll that had been warmed and buttered and had the best sandwich I've ever eaten in my life. Yes, it's messy as all get out - a bib is required and a lot of napkins! But on my, that flavor. So simple and easy and quick and full of flavor.

I think in New Orleans they serve this is a bowl with the shell and heads still on the shrimp. My shrimp were headless and had been shelled except for the tails. I removed them prior to cooking. If served in a bowl, be sure you have plenty of sauce to dunk a crusty roll or bread into.

I'm having the rest of the shrimp tonight. Doing the "bowl" version this time as no crusty rolls at my market (I was late!), only french bread which I will heat, split and butter.

It's in the refrigerator section with the salads.

Opa feta dill.

Thank you! I'll keep an eye out for it.

There was a restaurant here that was well known for their barbecued crabs, but it was destroyed by a hurricane in 1983. They guarded the recipe....which was very simple. The owner, a good friend of my husband, shared the recipe with him. It was Italian dressing and Tony Chachere's creole seasoning, and minced garlic. You put them on the grill and baste with that. I prefer doing big shrimp that way. Split them down the back, leaving shell on so they don't dry out, but remove the vein, and baste...on the grill.

I miss fresh shrimp. There were 2 spills in the bay that have sadly affected the spring season, which ends July 15.

I make shrimp salad with a Louie type dressing, that I make myself.

Sounds delicious, thanks Raven.

Almost every shrimp dish I like has dairy in it. Shrimp Alfredo. Shrimp scampi. Geeze, I’m hungry.

Sorry for not being more clear, for me there's no flavor clash with butter. It's not creamy in a dairy sense, more like flavored oil and it obviously goes great with many fish and seafood types. I'd stop short of shrimp alfredo, though, that has cheese. OF course enjoy what you like.

Try grilling or sauteing shrimp - both very good.