By Leigha Burnham
Time for a second summer salad in our summer salad series. (Say that sentence fast three or four times!) I struggled a bit with what salad to share this week, because my heart was set on my grandmother's potato salad. But since I'm trying to eat a little "lighter" this summer, I decided to make an old favorite from my South Beach dieting days. I don't adhere very strictly to the South Beach Diet plan, but I must say that some of the recipes are divine! And to get a flavorful meal with the added bonus of the slimming factor wins in my book!
Georgia has a huge shrimping industry! If you have ever visited Savannah, Darien, St. Mary's, Jekyll, or even Tybee, you have probably had a version of this Southern favorite. It is served at bridal showers, baby showers, and tea parties. It is so familiar that I tend to make this salad from memory and I also tweak it every now and again by adding or substituting ingredients. I very often substitute cucumber for the celery since my husband isn't a fan. I always put more dill than what is called for because I absolutely love dill! Play around with this one to get it just the way you like it. I have also given you two serving options in the photos...the first is the traditional "in-a-bowl" method with some celery sticks on the side. The second serving option is how the ABG curator and I enjoyed this tasty treat for lunch today...as hors d'oeuvres, with a little of the salad mounded up on thick slices of fresh cucumber from the farmer's stand. Yum!
South Beach Diet Shrimp Salad
Whisk together sour cream, mayonnaise, lime juice, lime zest, dill, and salt in a large bowl. Add shrimp and celery; toss gently to coat. Refrigerate until ready to serve.
Historian, self-proclaimed gentleman, agrarian-at-heart, & curator extraordinaire