A Year-Round Guide to Franklin and Nantahala

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,

Madison County Championship Rodeo

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,

Rosemary and Goat Cheese Strata

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,

Shrimp Salad

shrimp salad

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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This story was published on May 13, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.