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.
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
- 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
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