Our Favorite New Orleans Shrimp Salad
Serves 6, recipe easily doubles

1 pound shrimp, unpeeled
1 large garlic clove 
1 large rib celery, finely chopped
1 tablespoon finely chopped dill pickle (about 1 small pickle) 
1 small hot pepper, finely minced (optional, or ground hot pepper, to taste)
1/4 cup mayonnaise
Salt and black pepper to taste
Lettuce leaves, avocado slices, cherry tomatoes and quartered hard-cooked eggs, for serving

In a large stockpot or Dutch oven, bring water (fill pot about half-way) to a boil.  Add shrimp and cook until pink about 2-3 minutes.  Drain immediately and  transfer to a large bowl.  Let cool slightly

Peel and clean shrimp, if necessary.  Cut each shrimp into 2 or 3 pieces.  Cover and refrigerate until chilled.  

Combine garlic, celery, pickle, hot peppers, mayonnaise and shrimp.  Mix thoroughly, adding salt and black pepper and hot pepper to taste.   Cover and refrigerate until chilled.

Serve in individual plates lined with lettuce leaves or in large lettuce lined serving platter surrounded by avocado, tomatoes and eggs if desired

helpful hints
For extra taste, use a poaching liquid to cook the unpeeled shrimp

Shrimp are easier to peel if they are slightly warm  

make ahead tips
This shrimp salad is extra good made one day in advance.  Drain off any excess liquid and stir before serving

Cook shrimp up to one day in advance, unpeeled.  Store tightly covered in refrigerator.  Proceed as recipe directs