Shrimp Salad Filling
Serve this tasty shrimp salad in warm pita bread or flour tortillas.
4 cups water
1 pound unpeeled, fresh medium shrimp
2 1/4 cups finely shredded cabbage
1/2 cup shredded carrots
1/2 cup seed, chopped tomatoes
1/4 cup sliced green onions
1 (8-ounce) can water chestnuts, drained and chopped
1/3 to 1/2 cup mayonnaise
1/4 cup lemon juice
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground pepper to taste
- Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel, devein and coarsely chop shrimp.
- Combine shrimp, cabbage, carrots, tomatoes, green onions and water chestnuts in a large bowl; toss gently. Set aside.
- Combine remaining ingredients in a small bowl; mixing well. Add mayonnaise mixture to shrimp mixture; toss gently to combine.
Makes 6 servings.