Yield: 4 servings.
1 pound cooked large shrimp, peeled and deveined
½ cup mayonnaise
½ cup celery, thinly sliced
2 tablespoons red onion, finely diced
2 tablespoons fresh flat-leaf parsley, chopped
2 teaspoons Old Bay Seasoning
2 teaspoons lemon juice
¼ teaspoon Worcestershire sauce
⅛ teaspoon cayenne pepper (optional)
Lettuce or mixed salad greens
Lemon wedges
Mix all ingredients and chill for 1 to 3 hours. Serve on a bed of lettuce or on top of mixed salad greens with a wedge of lemon.
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In Gorges State Park and other remote areas of our state, swinging suspension bridges — practically woven into the woods around them — transport hikers over rivers, across creeks, and into the past.
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He was smitten with the flavors of her Zimbabwean cooking. She was intrigued by his rural North Carolina upbringing. Together, they created a life in Durham — and a namesake restaurant that was the first of its kind in the entire country.
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