Posted: January 21 2011 in Recipes • Salads

3/4 lb. shrimp, cooked, peeled and de-veined
1/2 cup celery, cut on a bias
1/2 cup yellow and red bell peppers, diced
6 tablespoons mayonnaise
2 tablespoons Wild Thymes Thai Chili Roasted Garlic Dipping Sauce
Romaine lettuce

Mix mayonnaise and dipping sauce in a bowl and set a side. In another bowl add the shrimp, yellow and red bell pepper and celery. Add the dipping sauce mixture and toss until evenly coated.

Serves 4

Recipe from Wild Thyme’s website