Barefoot Contessa's Shrimp Salad in Lettuce Cups

Good Morning!  It's a gorgeous day here in Virginia and it makes me want to take a long run and then do yoga in the backyard. 




Actually, it makes me want to go shopping and find a way to install television on the deck.

Anyway!  I'd say that's neither here nor there.  The point is that the first Sunday of fall doesn't disappoint and I'd settle for weather like this every single day of the year, thanks very much.



This shrimp salad recipe was super easy to throw together, and tasty as heck.  I used low fat mayonnaise because I really can't tell the difference in dishes like this, but it would be fine if you use regular mayo, because you know, fat is not the enemy.  I whipped up a batch on a Sunday afternoon and had it in lettuce cups for lunch every day during the week.  I'm sure it would also be tasty on a toasted sub roll, but we're not going to talk about bread on this blog right now because it might make me cry.

Enjoy!

Ina Garten's Shrimp Salad
Source: Adapted from Ina Garten

2 lbs frozen cooked shrimp, thawed and halved

1 cup low fat mayonnaise

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

1 teaspoon kosher salt

1 teaspoon fresh ground black pepper

4 tablespoons fresh dill, minced

1/2 cup red onions, minced

1 1/2 cups celery, minced

In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill. Combine with the shrimp. Add the red onion and celery and check the seasonings.   Serve immediately or cover and refrigerate for a few hours.