Jumbo Shrimp and Lump Blue Crabmeat Salad

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It’s week 11 of my 12 week series of The Summer of Salads with only 1 week to go. Featured is the Jumbo Shrimp and Lump Blue Crabmeat Salad.

Salad ingredients :
•8 oz lump blue crabmeat (fresh or pasteurized within a plastic container. Do not use canned)
•1/2 pound 26/30 jumbo deveined shrimp
•1/4 cup chopped celery
•1/4 cup chopped red bell peppers
•1 green onion stalk chopped
•1 tbsp of chopped red onions
•3/4 cup Kraft Reduced Fat Olive Oil Mayo
•1/4 cup Simple Truth unsweetened almond milk
•1/2 tbsp parsley flakes
•1/4 tsp onion powder
•1/4 tsp garlic powder
•1/4 tsp dill weed
•1 tsp freshly squeezed lemon
•1/8 tsp ground black pepper
•1/2 packet stevia sugar
•1/2 tsp kosher salt
•Sprinkle of paprika for color

Directions:
•Rinse the shrimp off in cold water and remove the shell from the tail.
•Place the shrimp, crabmeat and veggies into a bowl.
•Gently stir in the mayonnaise, milk, lemon, and seasonings until well blended.
•Refrigerate 30 minutes before serving. Season to taste.
•Sprinkle of paprika for color
•Enjoy!

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