Pretty, healthy, filling and refreshing all at once. This salad is perfectly suited for summer entertaining. The small, sweet shrimp are the star of the show! If you want to make this for a light main course, you may want to add another half pound of shrimp.
13.25 oz. medium size seashell pasta (I used Barilla’s whole grain)
1 cup sweet onion (such as Vidalia or Maui) chopped fine
1 cup finely chopped celery
2 whole, fresh jalapeno peppers, chopped fine
1 large clove garlic, minced (optional)
1 lb. precooked, peeled, deveined, small, frozen shrimp, thawed and blotted dry
1 cup real mayonnaise
3 Tablespoons heavy cream
2 teaspoons prepared horseradish (optional)
2 Tablespoons sugar
2 teaspoons reduced sodium Old Bay seasoning
2 teaspoons celery seed
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
fresh lime or lemon wedges for squeezing over salad
Cook seashell noodles according to package directions for al dente pasta. Once done, drain well. Rinse under cold water until noodles are cold. Drain well again and place in a large mixing bowl along with the onion, celery, jalapeno peppers, garlic and prepared shrimp. (Make sure tails are removed from shrimp before adding to salad.)
In a medium mixing bowl, combine the mayonnaise, cream, horseradish, sugar, Old Bay, celery seed, salt, black pepper, and cayenne. Mix well using wire whisk. Pour dressing over salad and mix well. Cover and refrigerate until ready to serve.
Plate and serve with fresh lime or lemon wedges for squeezing over salad.
Serve this salad in martini glasses as an elegant appetizer, on a bed of greens for a light lunch, or (my favorite) on a big, buttery croissant as a sandwich!
This salad will keep for 2 days in your refrigerator. Cooked shrimp should be eaten within 48 hours.