Shrimp Salad

Shrimp Salad
Serve on a bed of greens or soft rolls.

Servings: 8

3 quarts water
1/4 cup Old Bay seasoning
2 pounds unpeeled, medium-size fresh shrimp

1/2 cup finely chopped celery
1/3 cup finely chopped sweet onion
1/3 cup low fat mayonnaise (we used Hellmann's®)
2 tablespoons lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon seasoned pepper
8 green leaf lettuce leaves

Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain.

Pour shrimp into a 13 x 9 nch pan to cool. Peel shrimp, and devein and chop shrimp if desired.

Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired or on soft rolls for a sandwich.

Per Serving: 136 Calories; 3g Fat (17.8% calories from fat); trace Saturated Fat; 23g Protein; 4g Carbohydrate; trace Dietary Fiber; 173mg Cholesterol; 366mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.