I used light mayo so perhaps that undermined the deliciousness, but I wouldn't make this again. Also, I would leave off the Old Bay.
I've never used garlic in my shrimp salad so I thought to give this a try. Very nice! I subbed celery for red pepper, used red onion and left out the tomatoes. I really like the flavor of the cucumbers in this. I dumped a whole bunch of old bay in this because O.B. makes shrimp salad IMHO. Will serve the little bit of aioli leftover with fish tonight. Great recipe, thanks!
Came only for the aioli....needed it for London Broil tonight. It's awesome! Will be back for the rest of the salad. :)
I halved the amount of aioli and added some black pepper, but otherwise followed the recipe as written. I did take Gayla's suggestion of adding dill and that was a very nice addition.
This would make a delightfully refreshing salad on a sweltering summer day, but I was hungry for something light-tasting, even though it was a cold day, so I made it in the dead of winter--it hit the spot perfectly! I used light sour cream and Hellmann's reduced-fat mayo, added extra veggies and used the optional Old Bay. I also ground black pepper over my serving. I rarely buy tomatoes in the winter, because they are so bad here, but did buy a Roma to use in this; I think next time I'd just skip the tomato, though. Part of the flavor combo here reminded me somewhat of tzatziki, which made me think that dill would be a nice addition, so maybe next time I'll skip the Old Bay and add dill. Lovely recipe as is, though--thanks for posting it!
I used frozen shrimp. Extremely easy and very delicious. I served stuffed in a great, ripe, summer tomato. Wonderful summer dinner.
This was really good. I did use more veggies though to use up all of the aioli plus I served it on top of a plate of mixed greens. With a bran muffin we had a great lunch.
This was absolutely the best shrimp salad I have ever tasted! Quick and easy to prepare and made a fabulous dinner served with some fresh bread.