Shelly's Recipe

GALVESTON SHRIMP SALAD

Category: Salads - Seafood

2 cups cooked and peeled medium shrimp
2 large, ripe tomatoes, peeled and diced
1 cucumber, peeled, seeded and diced
1 cup diced celery
1 can (4 oz) chopped green chilies, drained
1/3 cup finely diced onion
2 tbsp brown sugar, or more to taste
2 tbsp vegetable oil
Juice of 2 limes
1 jalapeno pepper, seeded and finely minced
1/2 tsp salt, celery seed and black pepper
2 bay leaves
Dash hot sauce
6 to 8 red leaf lettuce leaves

Combine all ingredients except lettuce in large nonreactive bowl. Cover; refrigerate overnight. Remove and discard bay leaves. Stir salad. Serve on lettuce leaves.