Shrimp Louis Salad

Ingredients

• 1 pound medium-size shrimp (24 to 28 count) peeled and deveined
• 1 teaspoon seafood seasoning
• 1 dried bay leaf
• 1 1/4 cups mayonnaise
• 2 teaspoons ketchup
• 3 tablespoons Santa Cruz Organic® Pure Lemon Juice
• 1/2 teaspoon dried tarragon
• 1 teaspoon minced fresh garlic
• Sea salt and freshly ground black pepper to taste
• 1 cup chopped celery (include leaves)
• 1/2 cup thinly sliced radishes
• 3 tablespoons minced red onion or chopped green onion
• 2 tablespoons minced flat-leaf parsley
• 2 firm ripe avocados, halved and pit removed
  OR 3 thickly sliced ripe heirloom or seasonal tomatoes

Directions

1. ADD water to large saucepan; bring to a boil. Add shrimp, seasoning and bay leaf; cook two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool with running cold water; discard bay leaf.
2. COMBINE mayonnaise, ketchup, lemon juice, tarragon and garlic in small bowl. Season with salt and pepper to taste.
3. TOSS shrimp, celery, radish, onion and parsley gently in large bowl. Add dressing and toss gently.
4. PLACE a scoop of shrimp salad into cavity of avocado half or on top of tomato slices; garnish with fresh parsley.
5. Scoop salad into a pita pocket or flatbread and top with radish sprouts and halved cherry tomatoes.