Luke Lipari’s Shrimp Salad

Luke Lipari's Shrimp Salad

Prep Time: 1 Hour
Yields: 8 Servings

The abundance of fresh seafood in Louisiana makes it very easy on us when we are "sacrificing" high fat foods, red meat, etc. for improved health.  It's really not a hardship to give up a cheeseburger for a salad made with fresh Gulf shrimp.  But even a seafood salad can be sinful if you are not careful.  This version, which uses lite mayonnaise and salt substitute, takes no chances, yet tastes fabulous.

3 pounds (50-60 count) shrimp, peeled and deveined
1 onion, quartered
1 lemon, sliced
1 bay leaf
2 pods garlic
½ tsp salt substitute
1 cup lite mayonnaise
1 cup ketchup
2 tbsps horseradish
Louisiana hot sauce
1 head lettuce
2 tomatoes, diced
1 cup diced celery
½ cup diced onion

In a 5-quart saucepan, add quartered onion, lemon, bay leaf, garlic and salt substitute to 2 quarts water. Bring to a rolling boil and allow to cook for 15 minutes in order for flavors to develop. Add shrimp. When water returns to a boil, cook 2-3 minutes or until shrimp are pink and curled. Do not overcook. Chill under cold tap water. Remove shrimp and set aside. In a large mixing bowl, combine mayonnaise, ketchup and horseradish. Season to taste using hot sauce. (NOTE: Luke used ¼ of small bottle.) Using a wire whisk, blend well until all is incorporated. Fold in shrimp, coat well with the sauce and refrigerate. When ready to serve, wash lettuce and tear into bite-size pieces. Drain and place in a large salad bowl, along with tomatoes, celery, diced onion and shrimp mixture. Using a wooden spoon, blend well until all ingredients are incorporated. Serve on 8 individual salad plates.  NOTE: You can also boil the shrimp in crab boil.