Don't fruit the shrimp?!?!? Oh but why?
Hands down, this is the best shrimp salad I have tried, yet. The creamy richness of the mayo cut with the tangy tropical pineapple, the crunch of the celery and the bite of the onion. It makes for a less filling and great tasting lunch.
If fruiting the shrimp is wrong, then I don't want to be right.
Take away my card! It's lunch time.
*less filling refers to your average shrimp salad which consists of a heavy mayo dressing. The fruit here cuts through the heavy mayo making it lighter, thus less filling*
Boil some shrimp in about a Tbsp. of Old Bay
Chop some red onion and celery.
Drain and cool shrimp. Chop.
Mix mayo and almost a full can of drained, crushed pineapple with a little of the liquid.
Add tarragon, about 1/2-1 tsp (to taste)
Mix in shrimp and chopped celery and onion.
Serve with swiss and lettuce on a fresh buttery croissant.
Eat well my friends.
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