Ingredients
1/4
cup seafood seasoning
3
lb uncooked medium shrimp in shells
3/4
cup finely chopped celery
1/2
cup finely chopped onion
1/3
cup mayonnaise
2
tablespoons capers, drained
2
teaspoons grated lemon peel
2
tablespoons lemon juice
3/4
teaspoon lemon-pepper seasoning
Chopped avocado, if desired
Chopped fresh cilantro, if desired
Preparation
In Dutch oven, heat 12 cups water and seafood seasoning to boiling. Add shrimp. Cook uncovered 3 to 5 minutes or until shrimp are pink; drain.
Peel shrimp, leaving tails on 24 shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Chop remaining shrimp. In large bowl, mix chopped shrimp and remaining ingredients except avocado and cilantro. Cover; refrigerate 2 hours. Chill shrimp with tails separately.
Evenly divide shrimp salad among 8 footed serving dishes. Garnish with avocado and cilantro. Hang 3 reserved shrimp with tails around rim of each dish to look like claws.
