Here's a stand-on-its-own salad that uses less mayonnaise than in the traditional shrimp salad. Unless you love peeling shrimp, you might want to buy already-peeled baby shrimp and cook them yourself, or go for the pre-cooked, thawed according to package directions.

You can arrange this salad over a bed of your favorite greens, with some perfectly ripe and juicy melon slices on the side, or use the salad in sandwiches. If the former, serve some warm flour tortillas (a pretty color is fun) or, if you crave extra crunch, offer some nacho chips to carry out the quasi Tex-Mex theme. If you're in the mood for sandwiches, consider placing the salad inside egg bread rolls, which are light and tender, and complement the shrimp very nicely.

2 cups cooked, peeled tiny shrimp

1 cup diced red bell pepper

1/2 cup diced celery

2 tablespoons chopped fresh cilantro

2 tablespoons finely chopped green onion

4 teaspoons fresh lime juice

1 teaspoon grated lime zest

1 teaspoon seafood seasoning mix, e.g. Old Bay

1/2 teaspoon hot pepper sauce, e.g. Tabasco

About 1/4 cup mayonnaise

In a medium bowl, combine shrimp, bell pepper, celery, cilantro, green onion, lime juice, lime zest, seafood seasoning, and hot pepper sauce. Stir in mayonnaise to moisten and hold mixture together. Season with pepper. Salt likely won't be needed because most seafood seasoning mixes contain plenty of it. Serve immediately or chill for up to 24 hours before serving. Makes about 6 servings.

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