Recipes Jamaica

Stonewall Kitchen Downeast Shrimp Salad


½ cup mayonnaise
¼ cup Stonewall Kitchen Country Ketchup
3 tablespoons Stonewall Kitchen Farmhouse Green Relish
1 tablespoon freshly squeezed lemon juice
Salt and pepper

1 lb cooked shrimp
½ cup English seedless cucumber, 1/4-inch slices, then quartered
½ cup grape tomatoes, cut in half
6-8 cups spring mix greens


For the dressing, in a medium-size mixing bowl, whisk mayonnaise, country ketchup, Farmhouse Green Relish, lemon juice, and salt and pepper to taste until smooth.

For the salad, combine the shrimp, cucumber and tomatoes in a large mixing bowl. Add dressing to taste and toss.

Serve shrimp over greens and garnish with lemon wedges and toasted baguette.

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