Aunt Karens Shrimp Salad Food

AUNT KAREN'S SHRIMP SALAD

Steps:

• In a large saucepan / Dutch oven, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight., To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves. If desired, top with green onions.

SHRIMP SALAD

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

KAREN'S TUNA NOODLE SALAD

Steps:

• Prepare shell noodles as per package instructions.
• After draining, rinse with cold water to cool the noodles down.
• "Shake"strainer well to rid noodles of excess water.
• Transfer cool noodles to a large mixing bowl.
• Add tuna, mayo, Splenda, vinegar, celery salt, and onion powder.
• Mix well, stirring in a"scooping" manner until all flavors are blended.
• Refrigerate until cold.
• If you need to cool the salad down quicker, place it in the freezer- but keep an eye on it so it doesn't freeze!
• Add salt, pepper, or other herbs and spices to your taste.