Shrimp Salad with Creamy Lemon Mayo

A cool, fresh-tasting shrimp salad, featuring tender cooked shrimp in a lightened-up dressing made with a thick and creamy blend of Greek yogurt and mayonnaise. It can be assembled in minutes, seasoned with chopped fresh herbs, finely chopped celery, and plenty of lemon zest. For an easy, elegant presentation, serve it on a platter with torn butter lettuce, or stuffed into a soft bun or pita bread to make the best shrimp salad sandwich.

📝 Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek-style yogurt
• 1 pound cooked large or medium shrimp (31-40 or 41-50 per pound, patted dry with a clean towel)
• 1 tablespoon extra-virgin olive oil
• 3 green onions (white and green parts thinly sliced, or 1/4 cup finely chopped red onion)
• 1 celery stalk (finely chopped)
• 2 tablespoons chopped fresh herbs (such as parsley, cilantro, basil, dill or a mixture of your favorites)
• 2 tablespoons freshly grated lemon zest
• 1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt or table salt)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (or to taste)
• 4 cups butter lettuce leaves (torn into large pieces)

👨‍🍳 Instructions

1. 1In a small bowl, whisk the mayonnaise and yogurt together until smooth and creamy.
2. 2Put the shrimp in a large mixing bowl. Add the olive oil, onion, celery, herbs, lemon zest, salt, black pepper and cayenne. Stir until the shrimp are evenly mixed with the seasonings.
3. 3Add the yogurt-mayo to the bowl and gently fold into the shrimp until they're coated. Chill in the refrigerator 15-30 minutes, if desired.
4. 4When you're ready to serve, line a platter with half of the butter lettuce. Spoon half of the salad over the lettuce. Arrange the remaining lettuce over the shrimp, then top with the remaining shrimp. Enjoy.