Shrimp Salad with Chives and Tarragon

This delightful salad can be served on a bed of lettuce or in a toasted roll.

  Makes 6 Servings
  Prep Time: 10 minutes
  Total Time: 20 minutes
  Ease of Preparation: Easy

Ingredients
   2 lb. large cooked shrimp (31 to 40 per lb.)
   3/4 cup finely chopped celery with leaves
   3/4 cup diced cucumber, seeded and peeled
   1/2 cup low fat mayonnaise
   1/4 cup thinly sliced fresh chives
   1 Tbs. finely chopped fresh tarragon
   1 Tbs. fresh lemon juice; more to taste
   Freshly ground black pepper
   Salt to taste

Preparation

1.  Cut shrimp into 1/2- to 3/4-inch pieces.

2. In a large bowl, stir the celery, cucumber, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the shrimp and season to taste with more lemon, salt and pepper.  Serve on a bed of lettuce.

OR

3. Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the shrimp salad into the rolls, using about 2/3 cup per roll, and serve.

Nutritional Notes: per serving no roll included: Calories 220; Fat 5g; (Sat 0.5g; Mono 0g; Poly < 1g); Carbohydrates  4g; Protein 38g; Sodium 630mg; Cholesterol 305mg; Fiber 1g.