1 lb. Large Shrimp 1/2 tsp Kosher Salt
1 Cup Celery Hearts, Diced 1/4 tsp Coarse Black Pepper
2 Tbsp fresh dill, minced 1/8 tsp Crushed Red Pepper
1 Tbsp olive oil 1 Lime
1/2 tsp Zatarain’s Liquid Crab Boil
Boil shrimp in 1 quart water @ 1/2 tsp crab boil. Remove heads, devein and chop into small pieces. Place shrimp in a medium bowl and fold in diced celery hearts, minced dill, olive oil, salt, pepper and red pepper. Squeeze lime juice over salsa. Toss together and top with fresh cilantro. Cover tightly with plastic wrap and chill. Serve with tortilla chips or your favorite crackers. My daughter, Laura, shared this recipe – a hit at several summer parties! Thank you!
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From Carol's Kitchen 