Aunt Karen’s Shrimp Salad
When unexpected company calls during the holidays, this shrimp salad is the perfect fit. It's quick to put together, too, leaving you more time to spend with your guests. — Karen Moore, Jacksonville, Florida
Ingredients
- 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined and halved
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1/3 cup plus 1 tablespoon mayonnaise, divided
- 1/2 teaspoon garlic salt
- 2 celery ribs, chopped
- 5 hard-boiled large eggs, chopped
- 1/4 cup chopped sweet red pepper
- 24 Bibb lettuce leaves or Boston lettuce leaves
- Sliced green onions, optional
