On Fri, 20 Nov 2009 15:47:57 -0600, Omelet >
wrote:

>In article >,
> brooklyn1 > wrote:
>
>> On Thu, 19 Nov 2009 04:56:43 +0000 (UTC),
>> (Steve Pope) wrote:
>>
>> >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?
>>
>> For shrimp salad with so many over powering ingredients using fresh
>> shrimp is kind of a waste, especially for feeding lots of people...
>> for such a recipe I'd go with the lest expensive frozen precooked I
>> could find. Were I making a shrimp salad with just a simple dressing
>> like mildly doctored mayo then I'd use fresh shrimp.
>
>I have to agree with this.
>IMHO shrimp has it's own very rich flavor. To overpower it with too many
>other flavors makes it pointless to pay the price for shrimp. May as
>well use chicken.
>
>I'd just saute' the fresh shrimp with a little butter, olive oil, lemon
>peel, black pepper and a smidge of garlic like I usually do, then chop
>it coarsely and add a little plain mayo. Period.
>
>Served with Avocado, this should be good, and well flavored.

I've made the above recipe many times and the shrimp flavor shines
through. IMO, mayo would cover up shrimp flavor. So there you are.
Two camps, divided.

--
I love cooking with wine.
Sometimes I even put it in the food.