Ingredients
2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and halved1 tablespoon white vinegar1 tablespoon lemon juice1/3 cup plus 1 tablespoon mayonnaise, divided 1/2 teaspoon garlic salt2 celery ribs, chopped5 hard-boiled large eggs, chopped1/4 cup chopped sweet red pepper24 Bibb lettuce leaves or Boston lettuce leavesSliced green onions, optional
Preparation
In a Dutch oven or large saucepan, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and the garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight.
To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves. If desired, top with green onions.
