Light and Lemony Chilled Shrimp Salad

A cool, fresh-tasting shrimp salad, featuring tender cooked shrimp in a lightened-up dressing made with a thick, creamy blend of Greek yogurt and mayonnaise. It can be assembled in minutes, seasoned with chopped fresh herbs, finely chopped celery, and plenty of lemon zest.

One of my favorite dinner salad recipes! For an easy, elegant presentation, serve this bright-tasting shrimp salad on a platter with torn butter lettuce. Other ways to serve it: Piled into a soft bun or pita bread to make the best shrimp salad sandwich or as a topping to a grain bowl.

• 2 tablespoons (30 g) mayonnaise, or homemade aioli
• 2 tablespoons (30 g) plain Greek-style yogurt
• 1 pound (450 g) cooked large or medium shrimp, 31-40 or 41-50 per pound, patted dry with a clean towel
• 1 tablespoon (15 ml) extra-virgin olive oil
• 3 green onions, white and green parts thinly sliced, or ¼ cup finely chopped red onion
• 1 celery stalk, finely chopped
• 2 tablespoons chopped fresh herbs, such as parsley, cilantro, basil, dill or a mixture of your favorites
• 2 tablespoons freshly grated lemon zest
• ½ teaspoon kosher salt, or ¼ teaspoon sea salt or table salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper, or to taste
• 4 cups butter lettuce leaves, torn into large pieces