Spicy Shrimp Salad

• 0.5 lb. medium shrimp
• 0.5 cup frozen corn or peas, defrosted
• 1 celery stalk, finely chopped
• 1 fat scallion (or 2 skinny ones), sliced thin
• 1 hard-boiled egg
• 2 Tbsp. mayonnaise, or more as desired
• 1 Tbsp. fresh lemon juice, or more to taste
• 1 Tbsp. horseradish
• 0.25 tsp. kosher salt, or more to taste
• 0.25 tsp. cayenne pepper, or more to taste
• 1 Tbsp. chopped fresh parsley, plus more for garnish
• Lemon wedges, for serving

Steam the shrimp, then peel and de-vein them and cut them into bite-size pieces.

In a large bowl, combine the celery, scallion, mayonnaise, lemon juice, horseradish, salt, cayenne, and stir well.

Peel and chop the egg and add it along with the shrimp, corn, and parsley, and toss until coated in the dressing. Taste and add more mayonnaise or adjust seasonings,

You can serve this on hot dog buns, buttered and toasted, wrapped in a warm tortilla, or on a bed of endive or Romaine lettuce leaves. Topping it with diced avocado is good too.