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Paganini's Pantry

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Shrimp and Lobster Salad

Serves 6

 

2 Tbsp. butter

1 lb. raw shrimp

3/4 cup real mayonnaise

1/2 cup nonfat plain Greek-style yogurt

2 celery stalks, sliced on a diagonal

2 Tbsp. fresh lemon juice

1/2 lb. cooked lobster meat

Salt and pepper to taste

 

Remove tails from shrimp and de-vein.  Heat butter in a large sauté pan and cook shrimp in butter until opaque in color.  Set aside to cool.

 

In a large mixing bowl combine mayonnaise, yogurt, celery, lemon juice and lobster meat. Cut shrimp into pieces and mix into salad.  Place salad in refrigerator to chill.

 

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