Prep Time 30 min
Cook Time 3 Min
Servings 4
Difficulty Easy


  • 1 pound medium-size shrimp (24 to 28 count) peeled and deveined
  • 1 teaspoon seafood seasoning
  • 1 dried bay leaf
  • 1 1/4 cups mayonnaise
  • 2 teaspoons ketchup
  • 3 tablespoons Santa Cruz Organic® Pure Lemon Juice
  • 1/2 teaspoon dried tarragon
  • 1 teaspoon minced fresh garlic
  • Sea salt and freshly ground black pepper to taste
  • 1 cup chopped celery (include leaves)
  • 1/2 cup thinly sliced radishes
  • 3 tablespoons minced red onion or chopped green onion
  • 2 tablespoons minced flat-leaf parsley
  • 2 firm ripe avocados, halved and pit removed
  • OR 3 thickly sliced ripe heirloom or seasonal tomatoes


  • Step 1

    ADD water to large saucepan; bring to a boil. Add shrimp, seasoning and bay leaf; cook two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool with running cold water; discard bay leaf.

  • Step 2

    Scoop salad into a pita pocket or flatbread and top with radish sprouts and halved cherry tomatoes.

  • Step 3

    COMBINE mayonnaise, ketchup, lemon juice, tarragon and garlic in small bowl. Season with salt and pepper to taste.

  • Step 4

    TOSS shrimp, celery, radish, onion and parsley gently in large bowl. Add dressing and toss gently.

  • Step 5

    PLACE a scoop of shrimp salad into cavity of avocado half or on top of tomato slices; garnish with fresh parsley.