Shrimp salad was a summertime staple when I was growing up (along with chicken salad and tuna salad.) A cool lunch or supper on a hot day, it can be prepared in the early morning before the day heats up, leaving the cook nothing to do later but assemble the plate. My tomatoes aren't ripe yet but a roadside stand supplied some local, dead-ripe beauties. And then there are the chips...
Chips (crisps to you Brit-types) are a special treat in our house. When the boys were little, if they spied a bag of chips coming in with the groceries, they immediately asked who was coming for dinner.
But chips were always served with those shrimp/tuna/chicken salads of my youth and who am I to turn my back on such a fine tradition?
Shrimp salad is so easy to make. Boil up your shrimp with some Old Bay Seasoning, a lemon cut in half, some onion and garlic. DO NOT OVERCOOK! As soon as the shrimps are pink, remove from heat, drain, and let cool.
(In the interest of time and economy, I use the already peeled frozen, farm-raised shrimp. Of course, wild-caught Carolina shrimp in their shells would be much tastier, and if Sam of Carolina Kitchen ever comes to supper, that's what I'll use.)
Mix the cooled shrimp with chopped hard-cooked eggs, diced celery and red onion, and a good amount of fresh dill weed, then bind together with mayonnaise (my own homemade mayo is part of the magic, as are the bright yolks of the eggs from our chickens. But store bought mayo and eggs will certainly do.)
Just don't forget the chips.