Pickled Okra and Shrimp Salad

Name: Pickled Okra and Shrimp Salad
Total time: 40 min
Yield: Makes 6 servings
Ingredients: 1 (3-oz.) package boil-in-bag shrimp-and-crab boil; 1 ½ pounds peeled and deveined, medium-size raw shrimp (3 1/40 count); ½ cup sliced sweet-hot pickled okra; 1 (4-oz.) jar diced pimiento, drained; ⅓ cup mayonnaise; 3 tablespoons minced red onion; ½ teaspoon lime zest; 3 tablespoons fresh lime juice; ¼ teaspoon pepper; ⅛ teaspoon salt; 3 large avocados, sliced

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Easy side: Spread a thin layer of softened butter onto 1 side of 12 (1/2-inch-thick) French bread baguette slices. Bake at 425° for 4 minutes or until toasted. Combine 2 Tbsp. mayonnaise with 1 cup grated extra-sharp Cheddar cheese. Spread onto 1 side of bread. Sprinkle lightly with paprika. Bake 5 to 6 minutes or until cheese is melted.

Recipe by Southern Living April 2011

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Pickled Okra and Shrimp Salad

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Pickled Okra and Shrimp Salad

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