Deviled Shrimp Salad
1 pound small shrimp, peeled and deveined
1 celery stalk, finely diced
1 small shallot, finely diced
3-4 sweet pickles, finely chopped
1/3 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
2 tablespoons sour cream
1 tablespoon lemon juice
2 teaspoons chopped dill
3-4 dashes Tabasco sauce
Salt and black pepper to taste
1. Bring 2 quarts salted water to a boil in a large pot over high heat.
Fill a large bowl halfway with ice water and set it aside. Add the shrimp
to the boiling water and cook until pink and firm, about 2-4 minutes.
2. Remove the shrimp and place them in the ice water to cool.
Drain the shrimp and blot them dry with paper towels.
3. Coarsely chop the cooked shrimp and set aside.
4. Combine the celery, shallot, pickles, mayonnaise, sour cream,
lemon juice, cider vinegar, cinnamon, cloves, nutmeg and dill in
a large mixing bowl. Add the shrimp and stir until all the ingredients
are well combined. Stir in the Tabasco sauce.
Season with salt and pepper.