Shrimp Salad with Basil and Chives

Shrimp Salad with Basil and Chives

Serving Size: Makes 2 servings


  • 1 lb cooked shrimp, peeled and tails removed, chopped
  • ½ tsp dry mustard
  • 2 tbsp chopped fresh basil leaves
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • ¼ cup mayonnaise
  • 10 chives, snipped with a scissor
  • white pepper
  • salt


  1. Whisk together: lemon juice, mustard, and olive oil. Add in the mayonnaise and continue to whisk until combined. Add white pepper and salt to taste.
  2. Mix in the fresh herbs, snip chives directly into the bowl, and toss together with the shrimp. Serve piled on top of a simply dressed salad (mixed greens, olive oil, and white vinegar) or sandwiched between two crusty pieces of wheat bread.


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