This shrimp salad recipe is a refreshing and flavorful dish, perfect for a light lunch or dinner.
Chop the celery, onion, and bell pepper into small pieces.
Use a sharp knife to ensure clean cuts and maintain the vegetables' crispness.
In a mixing bowl, combine the chopped vegetables with the cooked shrimp.
Ensure the shrimp is well-drained to avoid excess moisture in the salad.
Prepare the dressing by mixing mayonnaise, lemon juice, Worcestershire sauce, and smoked paprika in a small bowl.
Taste the dressing and adjust the seasoning to your preference before adding it to the salad.
Pour the dressing over the shrimp and vegetable mixture and toss gently to combine.
Mix gently to avoid breaking the shrimp or crushing the vegetables.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the shrimp salad on a bed of lettuce or in a sandwich roll for a delightful meal.
Garnish with a sprinkle of fresh herbs like parsley or dill for added flavor and presentation.
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