Marinated Shrimp Salad with Lemon Mustard Vinaigrette
For this easy Shrimp Salad recipe, tiny bay shrimp are marinated in a lemony mustard vinaigrette for a delightfully fresh lunch, light side, or dinner entree. Just 10 minutes prep; serve alone, over lettuce, or with avocado. Adapted from a recipe for "Shrimp New Orleans" originally found on the back of cans of Orleans canned cocktail shrimp, circa 1965.
In a mixing bowl, whisk together oil, mustard, salt, and pepper. Add onion, celery, and shrimp.
Cover and refrigerate to marinate, 6-24 hours.
Toss again to mix before serving. Season to taste.Serve on a bed of lettuce and tomatoes.
Notes
Cover tightly and refrigerate any leftovers. This shrimp salad is best eaten within 2 days of being made. Before serving, give the salad a quick toss to mix. Do not freeze.