Recipe for Shrimp Salad 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3 gal WATER, BOILING
20 lb SHRIMP PEELED FZ
8 lb CELERY FRESH
1 cup LEMON FRESH
4 lb LETTUCE FRESH
2 tsp PEPPER BLACK 1 LB CN
1 qt SALAD DRESSING #2 1/2
14 tsp SALT TABLE 5LB
Instructions:
Instructions: 1. PLACE SHRIMP IN BOILING SALTED WATER; COVER; RETURN TO A BOIL.

REDUCE HEAT; SIMMER 5 MINUTES; DRAIN. CHILL.

2. CUT SHRIMP INTO HALVES OR QUARTERS DEPENDING ON SIZE.

3. COMBINE SHRIMP, CELERY, LEMON JUICE, SALT, AND PEPPER.

4. COVER; REFRIGERATE TO CHILL THOROUGHLY.

5. JUST BEFORE SERVING, ADD SALAD DRESSING; TOSS LIGHTLY.

6. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD, COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE:

1. IN STEP 1, OTHER TYPES OF SHRIMP MAY BE USED. SEE RECIPE

NOTE:

2. IN STEP 3, 10 LB 15 OZ FRESH CELERY A.P. WILL YIELD 8 LB CHOPPED CELERY AND 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP JUICE.

NOTE:

3. IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

SERVING SIZE: 1/2 CUP

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