courtesy of Texas Sea Grant
Serve as a pre-dinner salad on Christmas or Thanksgiving Day
1 1/2 pounds cooked shrimp
1 cup thinly sliced celery
1 cup fresh orange slice or canned mandarin orange slices
1/2 cup slice ripe olives
1/4 cup sliced green onions and tops
1/4 cup shredded coconut (optional — makes a nice garnish)
1/2 cup mayonnaise or plain yogurt
1 tablespoon lemon juice
4 teaspoons grated orange
In a large bowl, combine shrimp, celery, orange, olives, onions and optional coconut. In a separate container, mix remaining ingredients for dressing. Add to shrimp mixture and toss gently. Makes 4 to 6 servings.
Note: I have not tried every recipe I share but I did make this one and it was amazing. Thanks Annette Hegen for all your hard work.