2) On a large plate or salad bowl, arrange chopped iceberg lettuce as the base. 3) Evenly distribute bay shrimp, hard-boiled eggs, cherry tomatoes, cucumber slices, red onion, and avocado on top ...

Add the shrimp and cook for 2–3 minutes, until they turn pink and are cooked through. Cool the Shrimp: While the shrimp are cooking, prepare an ice water bath.

4 cups water 1 large lemon, halved 1 tablespoon kosher salt, plus more to taste 2 teaspoons Old Bay seasoning, divided 2 pounds small (51- to 60-count) peeled and deveined raw shrimp 2 celery ...

Can you serve the shrimp salad on another type of roll? You sure can! Hot dog buns are the traditional New England-style of serving shrimp rolls, but you could use any type of bun you like ...

To prepare shrimp: Place shrimp, lemon, dill, allspice, bay leaf, garlic, onion, red pepper, beer and salt in a pot; bring to a boil. Remove from heat and let stand for 5 minutes.

Makes 2 servings. 14 ounces mixed baby greens 2 tomatoes, quartered ½ medium-sized cucumber, sliced 2 hard-cooked eggs, peeled and quartered ½ pound jumbo lump crabmeat, picked through for shells ...

Sweet broiled shrimp, crunchy romaine lettuce, homemade croutons, and a tangy Caesar dressing come together in just 15 minutes for this main-course summer salad.