1 (6 oz.) can shrimp pieces or use frozen
2 green onions with tops, chopped fine
1/4 c. finely chopped celery
1/4 c. mayonnaise
1 tsp. Dijon mustard
1 packet artificial sweetener (to taste)
2 tsp lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 lg. tomato cut into wedges
1 med. head shredded lettuce
Combine shrimp, onions and celery. Mix mayonnaise, mustard, salt and pepper together, add lemon juice and sweetener to taste, Blend thoroughly with a fork. Pour mixture over shrimp and toss well. Cover and refrigerate to marinate for 2 hours. Mix lightly but thoroughly and toss with shredded lettuce and tomato. Garnish with tomato wedges.
Rachel's Notes: This is a “TOO HOT TO COOK RECIPE”, I think you could double the canned shrimp for this recipe or even use frozen, the dressing is sweet and tangy just a delicious salad for summertime!