Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Cooked shrimp; cut into 1/2-inch |
| \N \N | ; pieces |
| 1 pounds | Sea legs; (seafood chunks), |
| \N \N | ; cut into bite-size |
| \N \N | ; pieces or torn into |
| \N \N | ; shreds |
| ¾ cup | Good-quality mayonnaise; up to 1 |
| 2 \N | Celery stalks; diced |
| ½ cup | Parsley; , about |
| \N \N | Finely chopped |
| 1 \N | Lemons; juice o, up to 2 |
| \N \N | To taste |
| \N \N | Salt and pepper to taste |
| \N \N | Lettuce leaves |
In a large bowl, stir together the shrimp, sea legs, and mayonnaise until combined. Stir in the celery, parsley, lemon juice, salt, and pepper. Cover and refrigerate to allow the flavors to blend. Just before serving, adjust the seasonings, adding more lemon juice and salt and pepper to taste. Serve on a bed of lettuce leaves. Makes 6 servings.
Recipes from Entertaining With Regis & Kathie Lee: Year-Round Holiday Recipes, Entertaining Tips, and Party Ideas by Regis Philbin and Kathie Lee Gifford (Hyperion, copyright 1994 by Regis Philbin and Lambchop Productions).
Converted by MC_Buster.
Recipe by: Good Moring America
Converted by MM_Buster v2.0l.