2. Toss shrimp with olive oil, salt and pepper in a medium bowl. Refrigerate, uncovered, for 15 to 20 minutes.

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Roughly chop remaining 3 bacon slices, and arrange on a large platter with lettuce, eggs, shrimp, tomatoes, onion, avocado, and cheese. Crumble reserved bacon slice into a food processor.

Bake until shrimp are completely opaque, 5 to 7 minutes. In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper.

Freeze the shrimp until just chilled, about 5 minutes. Meanwhile, in a large bowl, whisk the lemon juice with the olive oil, grapeseed oil, sugar, and a generous pinch each of salt and pepper.

This shrimp salad is served in a bowl made from fresh, tender Bibb lettuce — small, round, and crisp, and part of the butterhead variety. I always keep frozen shrimp on hand for a quick meal, as ...

This shrimp salad is served in a bowl made from fresh, tender Bibb lettuce — small, round, and crisp, and part of the butterhead variety. I always keep frozen shrimp on hand for a quick meal, as ...

This shrimp salad is served in a bowl made from fresh, tender Bibb lettuce — small, round, and crisp, and part of the butterhead variety. I always keep frozen shrimp on hand for a quick meal, as ...

To buy: 3/4 pound frozen raw shrimp, shells removed, 1 bunch celery, 1 tomato, 1 bunch scallions,1 jar reduced-fat mayonnaise, 1 small bottle prepared horseradish, 1 head bib or Boston lettuce and ...

Whether you’re toasting the moms in your life or just looking for a new go-to seafood salad, Joy’s recipe brings flavor, freshness, and feel-good nutrition to your plate.

Place the lettuce leaves with the wide part of the leaf overlapping the sides of the bowl in 2 small bowls to form small cups. Spoon the shrimp salad onto the leaves. Serve with the sliced bread.