This recipe is so simple to make and can be used in many different ways. I’ll share the basic recipe with you, then you can use your imagination to make it uniquely yours.

1 pound shrimp, peeled and deveined
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon fresh tarragon, finely minced
1 tablespoon lemon balsamic vinegar
1/4 cup celery, finely chopped
salt and pepper to taste


Cook the shrimp just until done. Do not overcook. You can do this by boiling in salted water, steaming, or sauteing in butter..
Add the lemon balsamic vinegar to the shrimp and toss. This vinegar is my new favorite kitchen must have. I discovered it at a little shop in Helen, Georgia, called Alpine Olive Tree.
I, literally, walked around the shop sipping a sample glass…it’s THAT good! You can order online and they will ship it to you. I brought home three different flavors and they are all wonderful. If you must, you can use fresh lemon juice and tarragon vinegar. I digress – back to the recipe.


In a small bowl, mix the mayonnaise, sour cream, and tarragon.


Add this mixture, the celery, and the salt and pepper to the shrimp. Mix well, cover, and refrigerate until ready to use.
This is great served on endive leaves as an appetizer. You can also serve it on crostinis or cucumber slices. Try adding chopped avocados, heirloom tomatoes, or mixing shrimp and lobster and serving on a lobster roll. Enjoy!

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