Now those I like when I make a dirty shrimp rice, but I have never used them in a salad form. I read on the back of the package about a shrimp salad you put on a hoagie, but that just seem like a lot of shrimp for me and it has mayo. I don't really like a lot of mayo on anything, so although I wanted to try the recipe I decided to replace the mayo and the herbs used and come up with this lighter version that is tasty and just plain good.
Instead of a hoagie, I toasted cocktail pumpernickel bread and that add a great crunch.
Shrimp Salad....Hold the Mayo
*1/2 pound(s) frozen salad-size shrimp, thawed and drained
*1/4 cup(s) plain, low fat, Greek yogurt
*1 Tbsp cream cheese, softened
*1/2 tsp dried dill weed
*1/2 Tbsp fresh lemon juice
*1/8 gm garlic powder, pinch
*1/8 gm onion powder, pinch
*Thaw shrimp and drain. Place in a medium bowl.
*Mix yogurt, softened cream cheese, dill weed, lemon juice , a pinch of garlic powder and a pinch of onion powder, until well combined. Add yogurt mix to shrimp and chill for 30 minutes before serving.