Shrimp Salad

We often do a seafood boil and since we love shrimp, put far more of those little buggers in the pot than we can eat. Consequently, the leftovers have turned into a pretty amazing shrimp salad recipe over the years.

We recently made it for the first time in months since some family members were visiting, and I found my son-in law sneaking it out of the refrigerator more than once. (Yep, it was Nick.)

This contains a little Jalapeno heat and an ingredient everybody says shouldn’t go with seafood, cheese. Everybody is wrong! It adds a great depth of flavor and though we love it as a salad makes for a delicious sandwich on bread and lettuce.  (Think lobster or shrimp roll.)


  • Servings: ”6-8″
  • Difficulty: ”moderate”</p>
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2 Tablespoons Olive Oil

2 Tablespoons Old Bay Seasoning

1 Pound Raw Peeled, Deveined Shrimp, Tails Off

1 Pound Rotini Pasta

1 Cup Chopped Asparagus

1 Cup Corn taken off the Cob

1 Cup Chopped Provolone Cheese

3/4 Cup Good Mayonnaise

1 1/2 Teaspoons Salt

1 Teaspoon Black Pepper

1 1/2 Tablespoons Worcestershire Sauce

1/2 Cup Roasted Red Peppers

1 Jalapeno Pepper Chopped

2 Tablespoons Minced Garlic

3 Tablespoons Fresh Chopped Parsley

1 Cup Chopped Cherry Tomatoes

1 Cup Chopped Red Pepper

1/2 Cup Heavy Cream

2 Tablespoons White Sugar


  1. Coat both the asparagus and corn with oil and grill. Both should get a light char but be sure the asparagus remains firm. Then remove corn from the cob and chop the asparagus.
  2. Boils shrimp in water and Old Bay until they are just no longer transparent.
  3. Chop all other vegetables, herbs and cheese.
  4. Depending on the size of the shrimp, you may want to chop the cooked shrimp to be 1/2 inch to 1 inch bites.
  5. Boil Pasta with a little salt in water, until al dente.
  6. Mix all ingredients in a large bowl.
  7. Refrigerate for one hour, then serve.

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