The original recipe calls for cooked medium size shrimps, coarsely chopped. I used bay shrimps because I didn't have a lot of extra time and I hate cleaning shrimps. Just be sure you buy a brand like this one: wild caught, not farmed, that does NOT have "natural flavors" in the ingredients. That is nothing but glutamic acid, which causes seizures & migraines just like MSG, monosodium glutamate. The only ingredient should be shrimp!
Next, if you're using cooked, frozen shrimps, thaw them out completely in a strainer over a bowl, then dump on a clean dry dish towel and gently squeeze to make sure you get all excess water out. The dressing is not thick to begin with, so extra water will make it runny and bland-tasting.
The original recipe also calls for seasoned salt. Any brand I've seen includes either MSG or "natural flavor", so I used kosher salt and Old Bay Seasoning. Perfect!! I also cut back the capers, it was a little too briny for my taste. If at all possible, let the shrimp salad chill for an hour to let all the flavors, especially the Old Bay, fully develop before combining with the avocado for serving.
Ok, I will finally shut up and give you the recipe! Serves 4 if on avocado halves, or 3-4 if mixed together on lettuce.
1/2 lb cooked/thawed bay shrimps, or cooked medium shrimps, peeled and de-veined & coarsely chopped
1/2 c celery, finely diced
1/4 c yellow onion, finely diced
3 TB + 1/2 tsp GARD-Paleo mayonnaise
1 TB capers, drained
1 TB fresh parsley, finely chopped
2 tsp Dijon mustard
1.5 tsp lemon juice
3/4 tsp dried tarragon
1/4 teaspoon kosher salt