Creamy Shrimp Salad

Nuttin' better than fresh shrimp

Folks tell me some of the shrimp now sold in the Mobile markets are coming off the coast of Florida. Well, since shrimping our coastal waters are limited due to the oil spill, I suppose that's okay, Florida has one side facing the gulf coast and the shrimp is just fine with me. Hey, I have many Floridian friends who eat just fine.

This salad is a cool one. I mean fresh tasting, with a little tang, almost with a drawl of southern Alabamian flavor that we all adore around here, and will make you think of the cool breezes blowing from our bay. Enjoy!

Creamy Shrimp Salad

4 pounds medium shrimp
2 sweet (Vidalia) onions, quartered
6 garlic cloves, crushed
2 to 3 tablespoons Worcestershire
1 1/2 cups diced celery
1 or 2 cucumbers (English variety) diced
1 cup mayonnaise
1 tablespoon fresh horseradish
2 tablespoons lemon juice
Salt and pepper to taste
2 tablespoons minced fresh dill

In a large stockpot, add 3 to 4 quarts of water, the onion, garlic, Worcestershire, and enough salt and pepper to season the water. Bring to a fast boil. Add shrimp and cook for 5 minutes or until they just turn pink. Drain at once and let cool in a bowl. Adding ice to the bowl will speed the process. Peel and devein the shrimp.

In a large bowl, combine the mayonnaise, horseradish and lemon juice together. Fold in the celery and cucumbers and then toss in the shrimp mixing well. Add salt and pepper to taste. Garnish with dill before serving.