Chipotle Shrimp Salad

When I worked for a catering company as one of my first jobs, shrimp poboys were a popular catered sandwich choice. Up until that point, I, along with my siblings, believed seafood was terrible and wouldn’t touch it. However, one day at work there were extra sandwiches and the one I got happened to be a chipotle shrimp sandwich. And that was the day I found out I actually really enjoy shrimp! I have been making my own version for years now, and I finally wrote down instructions so I can share this with others.
You will need:
2 lbs raw shrimp*
Garlic powder, salt, pepper, cooking oil*
1 can Chipotle in adobo (San Marcos is a good brand)
1/2 -3/4 C Mayonnaise, or vegannaise 
1/4 C dill relish

1) Thaw, rinse, drain, and dry shrimp. In a hot, oiled skillet, cook shrimp, seasoning lightly with salt, pepper, and garlic powder. Allow to cool.

2) Remove about half of the peppers from adobo sauce and chop finely or puree – I use my mini food processor for this step. 

3) Once shrimp is cooled, chop into small pieces and add to a large bowl.

4) Add 1/2 cup mayonnaise, the relish, and the pureed peppers and stir.

5) Add more mayo to achieve the texture and level of spice desired. More mayo = less spicy. You can also add salt and pepper, to taste, although I find it usually doesn’t need it.

*You can use cooked shrimp, just skip step 1 and be sure to add salt and pepper at the end of step 5!

Use more or less of the peppers depending on how much spice you want. This is why I recommend starting with less mayo: you will reach your desired texture and spice sooner than you might realize!

I always used Hellman’s but more recently, I’ve enjoyed Kraft mayo for salads because of the more neutral flavor. For the relish, I use Vlasic because that’s my favorite store bought pickle brand. Definitely use your favorite mayo and dill relish brands, but if you find yourself unsure, try out those!    

Beth
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