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Recipes & Food Styling
The perfect thirst-quenching late lunch on a Sunday in July: Shrimp Salad – and a tiny mug of cold root beer! I have been wanting to make Shrimp Salad ever since I tried Gale Goldstick‘s fabulous shrimp salad at Cindy Kurman & Lee Barry‘s house last December. I learned from Gale that the key to amazing shrimp salad is to let it sit in the fridge overnight so the flavors really strongly come out. I made this salad with a bag of frozen shrimp, (thawed); 2 cups of mayo; 1 tablespoon honey mustard dressing; a little Himalayan pink sea salt and pepper; 2 tablespoons of fresh-squeezed lemon; and as much fresh chives and lemon thyme as possible (chopped). This Wisconsin girl loves Sprecher root beer (made in Glendale)!