Downeast Shrimp Salad - Serves 4

ingredients

For the dressing:

• 1/2 cup mayonnaise
• 1/4 cup Stonewall Kitchen Country Ketchup
• 1 teaspoon concentrated tomato paste
• 1/4 cup Stonewall Kitchen Farmhouse Green Relish
• 1 tablespoon fresh squeezed lemon juice
• Salt and pepper to taste

For the Salad:

• 1 lb. cooked fresh or frozen shrimp
• 1/2 cup grape tomatoes
• 1/2 cup English seedless cucumber
• Spring mix greens (or lettuce) to serve 4 – 6
• Lemon wedges for garnish, optional
• Toasted baguette bread or garlic bread, optional

directions

For dressing:

1. In a large mixing bowl, whisk until smooth mayonnaise, Stonewall Kitchen Country Ketchup, tomato paste, Stonewall Kitchen Farmhouse Green Relish
2. Chill 1 hour (may be chilled over night)

For salad:

1. Quarter shrimp and place them in a large mixing bowl
2. Slice grape tomatoes in half and add to shrimp
3. Slice cucumber into 1/4-inch rounds, then chop into quarters and add to the shrimp mixture
4. Add dressing and salt and pepper to taste, and stir gently to coat well
5. Serve on a bed of greens, with lemon wedges and toasted baguette or garlic bread