This recipe is great in tortilla bowls or as a dip with toasted baquette pieces. It can
be prepared in larger tortilla bowls or smaller ones that you can make
in a muffin pan for hor douevres.
1 lb cooked shrimp, chilled and coarsely chopped
1/2 c mayonnaise
1 1/2 Tbsp fresh lemon juice
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 c minced red onion
1/4 c minced celery
1/2 c real bacon bits (4-5 slices chopped)
1/4 c fresh parsley chopped
Mix all salad ingredients together. Chill for at least 1/2 hour. Fill
Tortilla cups or bowls or use as dip with toasted baquette slices.
