Barb’s Shrimp Salad

Roger’s and my last day living in Illinois was a long and arduous one.  One of the movers pulled a back muscle and had to leave midday, and the moving company didn’t have anyone to replace him.  A long day got even longer.

We had hoped to have the house cleaned up after the movers were through by 5 to 6 pm.  Then we were going to have dinner with and stay overnight at the home of our long-time friends, Barb and Peter.  As I recall, it was around 9 pm before we were able to get there—tired, bedraggled, and hungry.  Not the guests we wanted to be!

My friend Barb is a fellow foodie as is her husband Peter.  Fortuitously, she planned a meal that was able to withstand our much later than expected arrival.  It had been a tiring, hot June day; and this delicious shrimp salad really hit the spot.  She served it over some leafy lettuce with cantaloupe on the side and a warm crusty roll.  It was heavenly!

The salad has a little chili sauce which gives it an intriguing flavor without being overly spicy.  It was different from any other shrimp dish I’ve had before, and I wasn’t leaving without the recipe.  Barb told me that she had had the recipe for years; and, although it was called “Nancy’s Shrimp Salad,” she had no idea who Nancy was.  In honor of Barb, I have renamed it. 

In the three years since I first had this frantastic salad, I have made it several times and always for company.  I just consider it a very special meal for special guests especially during warm weather.  So, if you happen to visit me on Cape Cod this summer, don’t be surprised if I serve you Barb’s shrimp salad.

Thanks, Barb!

One year ago:  Classic Yellow Cake with A-maz-ing Chocolate Frosting

Two years ago:  Slow Cooker Beef Short Ribs with Bucatini

Three years ago:  Cadbury Cream Egg Cookie Cups

Four years ago:  Fish Tacos with Tequila Lime Aioli

Five years ago:  Morning Glory Muffins

Six years ago:   Tiramisu

Barb’s Shrimp Salad

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Ingredients

• 1/2 cup mayonnaise
• 1 rib celery, finely diced (do medium diced for a crunch factor if you prefer)
• 1/2 sweet onion, finely diced
• 2 tbl. canola oil
• 2 tbl. chili sauce
• 2 tbl. snipped fresh dill
• 1 tsp. celery seed
• 1/8 tsp. salt
• Freshly ground pepper to taste
• 1 can (14 oz.) artichoke hearts, drained and quartered
• 1 lb. fresh shrimp (or frozen cooked large shrimp, defrosted according to pkg. directions)
• Mixed greens of your choice

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Directions

Combine mayonnaise, celery, onion, oil, chili sauce, dill, celery seed, and pepper in small dish; set aside.

Place artichoke hearts and shrimp in bowl.

Add dressing; toss well.  Chill at least 4 hours before serving over greens.  Serves 4 to 6

Source:  A recipe from my dear friend Barb