2 1/2 pounds Ruby red shrimp, peeled and deviened
1/4 cup No-stick grilling marinade for shrimp
1 tsp Kosher salt
1/2 tsp Old bay seasoning
1/8 tsp Fresh ground black pepper
1 cup Mayonnaise
2 Hard-boiled eggs, chopped
1 Tbsp Capers, rinsed and chopped fine
1/2 tsp Lawry’s season salt
1 Tbsp Dijon mustard
1 Tbsp Sweet pickle relish
1/2 cup Minced celery
2 Tbsp Minced red onion
1 tsp Lemon juice
1/8 tsp Ground black pepper
1 Tbsp Parsley, chopped
1 Tbsp Chives, chopped
Using a pastry brush, coat the shrimp with the no-stick marinade. Allow shrimp to marinate for 30 minutes. Sprinkle the shrimp with the salt, Old Bay seasoning and pepper.
Place the grill screen over direct high heat and allow it to preheat. Place shrimp on the hot grill screen and cook 6-8 minutes, turning once. Remove the shrimp and allow to cool down completely.
In a mixing bowl, combine the remaining ingredients except for the chives. Roughly chop the chilled shrimp and fold into the mayonnaise mixture.
Cover and store refrigerated until ready to serve. Garnish with the chopped chives before serving.
Yield: 6 servings