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Ingredients
1 head iceberg lettuce
3 hearts romaine lettuce
1 medium onion
1 cup dill pickle slices
3 eggs
2 pounds shrimp, heads off
4 tablespoons seafood boil mix (Zatarain Pro Boil is preferred)
4 stalks celery
2 cups mayonnaise
1 cup horseradish mustard
1 tablespoon paprika
1 teaspoon garlic powder
1 / 2 teaspoon salt
1 / 2 teaspoon paprika
Preparation
L 'Secret of this salad is finely chopping each ingredient.
Boil the eggs and when they are cooled, remove the bowl and set aside.
In a separate pan cook the shrimp cook shrimp with mixture. Boil for 3 minutes. Set aside and let cool for 5 minutes. Rinse in cold water, peel and set aside.
Wash the lettuce and either shot or a paper towel and set aside. (If your lettuce is dry, not soggy)
Prepare yourDressing:
Take 2 cups of mayonnaise and mix with a cup of horseradish mustard. Add a tablespoon of paprika. Set aside.
Place your salad in the freezer for 30 minutes to an hour before serving.
In a large bowl, the chopped, romaine and iceberg two of heart, a heart for saving coating.
Chop celery, cucumbers and onions and add the salad
Take 1 / 2 shrimp and cut into 1 / 4 in pieces. Take the other half and cut each shrimp inThird. In salad.
Chop eggs and add the mixture.
With salt, pepper and garlic powder
Do not add the sauce until you are ready to serve.
Take your meals from the freezer.
Take the remaining Romaine and use as a base for shrimp salad. Add the shrimp salad Spread the mixture with pepper and serve.
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