Old-Fashioned Summer Shrimp Salad

This Summer Shrimp salad is one of my favorite, easy, summertime dishes. We serve it at all my LuLu’s, and with a side of Fried Green Tomatoes mind you. In our world, when we talk about shrimp salad we mean a mayonnaise-based deli salad with cut-up Gulf shrimp mixed with celery, onion, chopped-up egg, and Creole seasoning. It tastes delicious on its own, with crackers, with sliced tomatoes, on a toasted croissant, in a wrap, even on a bed of lettuce! This recipe is not an original — it is a very good version of an old classic.

Serves 6 to 8

3 pounds boiled shrimp, peeled and chopped into medium to large pieces

1 cup chopped celery

½ cup finely chopped red onion

½ cup finely chopped green onion

3 hard boiled eggs, chopped

2 tablespoons finely chopped fresh parsley

1 teaspoon sea salt

1 teaspoon white pepper

1 teaspoon LuLu’s Crazy Creola seasoning or other creole seasoning

2 tablespoons Dijon mustard

½ cup mayonnaise

1 tablespoon fresh lemon juice (from ½ lemon)

In a large bowl, combine all the ingredients and stir gently. Cover and refrigerate for 2 hours or overnight before serving.