Beazell's Cook Book

Shrimp Salad

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Shrimp Salad  




3 - 4 pounds large shrimp, cooked

2 cups mayonnaise

1 1/2 teaspoons Dijon mustard

2 tablespoons white wine

2 teaspoons Beazell's Cajun Seasoning

4 tablespoons minced fresh dill

1 cup minced red onion

3 cups minced celery

Handful of chopped green onions

Optional - 3 hard-boiled eggs, diced



Whisk together the mayonnaise, mustard, wine, Beazell's Cajun Seasoning and dill. Combine with the shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours. You can eat this as a sandwich or out of a bowl!


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