This shrimp salad is great served on a buttered, toasted hot dog bun (lobster roll-style), in a wrap, or with a low-carb option such as Cauliflower Sandwich Thins (pictured here). Alternatively, serve shrimp over a green salad for a light lunch, as an appetizer on crostini, or even warmed through on top of a steak for a unique take on surf and turf.

Ingredients:

• 1 pound raw shrimp (thawed, peeled and deveined)
• 1 tbsp bacon fat (if you don’t have, olive oil, butter/ghee, etc. are all fine)
• 2 stalks celery, diced
• 1 large slice yellow onion, finely diced
• 1/4 cup chopped fresh parsley (or fresh herbs of choice)
• 1/4 cup mayonnaise
• 2 tbsp spicy brown mustard
• Zest of one lemon, plus juice of 1/2 lemon
• 1 tsp (heaping) curry powder
• 2 tbsp Simple Seasoning Blend
• Salt and pepper to taste

Simple Seasoning Blend:

• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp celery seed

Directions:

1. Chop celery, onion and parsley, and set aside in medium bowl.
2. Prepare curry mayo by combining mayonnaise, mustard, curry powder, lemon juice and zest, and 2 tsp Simple Seasoning Blend.
3. Heat tbsp of cooking fat in medium-hot pan large enough to accommodate shrimp in a single layer. If necessary, pat dry shrimp with paper towels, then toss in a bowl with 1 tbsp Simple Seasoning Blend, 1/4 tsp Kosher salt (or Kosher sea salt) and black pepper to taste.
4. Cook shrimp in hot pan for 2 minutes until almost cooked through and beginning to brown, turn shrimp and continue cooking for another minute. Quickly remove shrimp to a cutting board and spread out so they don’t continue to cook.
5. When shrimp is cool enough, give a rough chop (if desired), or keep whole depending on size and your preference (As shown here, my shrimp were relatively small – 51/60 – and chopped into about 1/3).
6. Add shrimp into the bowl with celery, onion and parsley mixture, then slowly incorporate mayo until you achieve consistency/moisture and flavor you like. I typically have a little mayo left over for another use.
7. Serve immediately or store in airtight container in refrigerator for up to 4 days.

NOTE: This salad on it’s own is dairy- and gluten-free (though you’ll have to make sure your spices are gluten-free), and can easily be incorporated into any low-carb lifestyle.