sf > wrote:

>1 1/4 lb medium sized cooked shrimp; peeled and deveined

So what type / quality level of shrimp do you use in
such a salad? Shrimp is really variable in my experience.

I suspect the best might be line-caught shrimp, sauteed
and then peeled/deveined. Lots of work for a lot of people
though. (Boiled instead of sauteed might be okay,
but IME boiled shrimp are more rubbery, as are pre-cooked.)

Steve