Shrimp Salad from North Banks, Elizabeth Wiegand
Driving up to Corolla may feel like you're driving to the end of the earth. But there's a heavenly stop before you get to the end of the road. North Banks Restaurant and Raw Bar, in the TimBuck II shopping center, has a fantastic menu featuring local, coastal cuisine, as well as great dishes from around the globe. I've enjoyed many lovely meals at this casual eatery.
Here's a great recipe for Shrimp Salad that can be used to fill lettuce leaves, or sandwich wraps, or in a bun, or enjoyed just by itself. It makes a vast quantity, perhaps good to have on hand for the start of a vacation. Otherwise, size it down according to your needs. If you have time, roast your own red peppers over a hot grill or under the broiler, then peel and chop.
6 pounds shrimp, cooked and chopped
2 cups chopped celery
1 cup whole water chestnuts, rinsed and drained
1 cup chopped roasted red peppers
1 cup chopped red onion
2 to 3 cups mayonnaise, according to preference
1 teaspoon and a pinch of cayenne pepper
1 teaspoon salt
1 teaspoon white pepper
Place the celery, water chestnuts, red pepper and onion in the food processor. Process until all is finely minced. (Or finely chop all.)
Transfer the mixture to a large bowl, and add other ingredients. Mix well. Chill and serve.
YIELD: About 12 servings