16 - 20 peeled and deveined shrimp (I used 31-40 count)
1 - 2 tbsp of Spicy Montreal Steak Spice
1 tbsp of olive oil
3/4 of an iceberg lettuce chopped
1/2 a pepper chopped
1 stalk of celery chopped
1 small tomato chopped
2 green onions chopped
1/2 cup of mayo
2 tbsp of ketchup
2tbsp of chopped parsley
2 tbsp of lemon juice
1 tsp of Spicy Montreal Steak Spice
Toss the shrimp in the Montreal Steak Spice and olive oil. If cooking on a barbecue, best to use some sort of tray. Cook over medium heat for a few minutes on each side. Keep an eye on them as they can cook very quickly. If cooking on the stovetop, heat a large saute pan over medium heat. When hot, add the shrimp making sure they all have their own space. when pink on one side, flip and cook a minute or two on the other side. Remove from the heat.
Divide the salad ingredients between four bowls. You can really add anything you want but I like the colours and contrast of the ingredients listed. Mix your dressing ingredients together and taste test. Top each salad with 4 -5 shrimp and then add dollops of dressing. Place the extra dressing on the table in case some want more.