Shrimp Salad

In a large pot of water, boil shrimp until cooked. Remove from heat just after they turn pink otherwise you risk overcooking. Rinse shrimp with cold water and place in the refrigerator to chill.

Combine celery, bell pepper, and shallot in a large bowl. Peel and devein shrimp and add to bowl. Set aside.

In a small bowl, stir mayonnaise and vinegar. Add mayonnaise mixture to diced vegetables and shrimp. Season with salt, pepper, and lemon juice.

Let stand for 1 hour in refrigerator. Serve over a bed of lettuce or a croissant.