Paula Johns's Recipe

Wild Georgia Shrimp Salad

Category: Seafood

1-1/2 pounds small, fresh de-headed shrimp, in shells

1-2 tablespoons Old Bay Seasoning

1/4 cup Miracle Whip Lite

1/2 cup celery, diced

Tabasco sauce, to taste

1/2 teaspoon salt

1 teaspoon lemon juice

1 tablespoon hot chow-chow, optional

1(4-pack) package pita bread

Lettuce leaves, divided

Submitted to www.georgiamagazine.org May 2009 by Nanc H. Crosby

Fill large bowl with ice for colling cooked shrip. rinse shrimp, place in Dutch oven with water and Old Bay seasoning. Bring to boil and cook, stirring for about 3 minutes or until shrimp turns pink. Drain; pour into smaller bowl and place in ice. When chillded enougth tohandle, peel and chop shrimp. To chopped shrimp, mix in Miracle Whip, celery, Tabasco, pepper, salt, lemon juice and chow-chow, if desired. chill mixture. slice pitas in half and open, being carelful not to rip the bottom. Fill with letuce leaf and shrimp salad.

Calories per serving 260 Serving size 1 pita filled with 1/4 recipe