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.
print it
In the latest episode of Away Message, we find out how a quiet place in the foothills went crazy for the Mountains-to-Sea Trail.
This year, we’ll wave flags in Wilmington and Waynesville, fire up the grill in Fayetteville and Fuquay-Varina. Most of all, we’ll reflect on the earliest days of our country and the true meaning of Independence Day.
Blackberry cobbler, peach ice cream, spiked blueberry lemonade, and tacos with watermelon pico de gallo: These fresh fruit recipes are fit for a Fourth of July feast — and all summer long.
Find out what an award-winning photographer and an expert guide have to say about chasing North Carolina’s stunning cascades — and how to snap frame-worthy photos of your favorite falls.
