Shrimp Salad with Creamy Fresh Herb Dressing


  • 2 pounds cooked shrimp, peeled, deveined
  • 2/3 cup mayonnaise
  • ¼ cup buttermilk
  • 1 lemon, juiced
  • 2 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chervil or Italian parsley
  • 1 tablespoon chopped fresh tarragon
  • + 2 more ingredients
    • cayenne pepper to taste
    • salt to taste

Add cooked shrimp into a large bowl, along with the rest of the ingredients. Mix well with a spatula. Refrigerate for at least 1 hour before serving. Serve cold.

View full recipe at SpringPad


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