This shrimp salad is just so easy and tasty I’m not sure why I haven’t shared this with you sooner. I tend to make it in the summertime because it requires nothing to be heated and I like to avoid making the kitchen hot if it doesn’t need to be in the summer.
Another perk to this recipe is that if you regularly keep a couple bags of this shrimp in the freezer you can make it without much warning. I like to put it on toasted sourdough bread, or just eat a scoop on top of lettuce, or just on whole wheat bread with lettuce and tomato. Once you make it you’ll realize it’s hard to go wrong with it.