Shrimp Cocktail Salad

Serve shrimp salad over lettuce for a juicy seafood dinner made ready in just 15 minutes! MORE+ LESS-

By Betty Crocker Kitchens

November 25, 2010

Ingredients

1/3

cup mayonnaise

tablespoons seafood cocktail sauce

3/4

lb. frozen shelled deveined cooked bay shrimp, thawed

cup coarsely chopped celery

tablespoons coarsely chopped dill pickle

cups shredded leaf lettuce

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1

In small bowl, combine mayonnaise and cocktail sauce; blend well.
2

In medium bowl, combine shrimp, celery and pickle. Stir in mayonnaise mixture. Serve immediately, or cover and refrigerate until serving time.
3

To serve, arrange lettuce on large serving platter or individual serving plates. Spoon salad onto lettuce.

This recipe transforms a favorite appetizer into a fun dinner salad; serve the salad with lemon wedges on the side.
To reduce the fat by about 9 grams per serving, use light mayonnaise instead of regular mayonnaise.
Serve this salad with Bloody Marys. For convenience, use a mix, prepared with or without alcohol. Pour it over ice and garnish each drink with a 4-inch piece of celery.