Shrimp Salad

	Ingredients:     Cooked Shrimp, peeled and deviened - 1/2 Kg Celery - 1/4cup Carrots   - 1/4cup Red Onion - 1 Green chilies - 1-2 nos Spring Onion  - 1/4cup Mayonnaise - 1/2 cup Pepper -  To taste Salt - To taste
For Garlic Mayonnaise Beaten eggs - 2 Nos Salt - To taste Dry Mustard - 1/4 tsp Lemon Juice - 4 Tbs Olive or Sunflower Oil - 1 1/2 Cup Roasted Garlic - 1/2

Preparation for Garlic Mayonnaise

  Put all the ingredients for the Mayonnaise except oil in a blender. Blend in high speed until all the ingredients are well blended. Add oil in a slow and steady stream. If the mayonnaise is too thick add a few drops of lemon juice. The extra mayo can be kept in the refrigerator for up to a week.

Preparation for Shrimp Salad

Cook the shrimp on a medium flame with enough water, salt and pepper. Optionally you could add a squeeze of lemon juice, 5-6 whole peppercorns, red onions sliced fairly thin, fresh green chilies if you like it hot, a clove of garlic, a pinch of grated fresh ginger, 2-3 pieces of celery and carrot pieces when you boil the shrimp. Drain the remaining water and set the shrimp aside to cool. The strained liquid could be used as a stock to flavour other dishes. 

Cut all the vegetables into small pieces. In a medium sized bowl, combine all the vegetables and half a cup of Mayonnaise sauce with the boiled shrimp. Add salt and pepper to taste. Mix till everything is well combined. Refrigerate for about 30min.to1 hour. before use.

We can use Shrimp salad as a filling for sandwiches or rolls, or as a topping on cucumber, tomato or a piece of lettuce.