Momma's shrimp and tada salad

Experience fresh and succulent shrimp in this zesty tada salad, bursting with flavor and made with love. Perfect for a light and satisfying meal!

Ingredients:

• 2 cups medium shrimp, peeled and deveined
• 5 to 6 medium potatoes, peeled and diced
• 5 to 6 eggs
• 1/2 medium green bell pepper
• 1/2 medium red bell pepper
• 1 stalk celery
• 1/2 cup sweet pickle relish
• 1 to 2 teaspoons prepared yellow mustard
• 1 teaspoon ground thyme or fresh leaves
• 1/2 teaspoon garlic powder
• Sprinkle paprika
• Hot sauce (optional-if you like it hot!)
• 1/3 cup to 1/2 cup mayonnaise, to taste
• Lettuce or fresh greens, for serving

Instructions:

1. Place the shrimp into a pot of boiling water seasoned with salt and cook for 2 to 3 minutes (overcooking will result in a rubbery, then mushy texture). Cook the chopped potatoes separately or in the shrimp-infused water until they are tender yet slightly firm, approximately 10 to 15 minutes.
2. In the meantime, boil the eggs until they are hard boiled, which usually takes about 10 to 15 minutes. Let everything cool down as you finely chop the peppers and celery.
3. Finely chop the boiled eggs and mix them with all the other prepared ingredients, adding the mayonnaise as the final touch to adjust the consistency of the salad. Refrigerate the mixture and serve it on a bed of lettuce or any other fresh greens.

Summary:

• Calories: 2351 kcal
• Fat: 88 g
• Protein: 110 g
• Carbs: 289 g
• Potassium: 6319 mg
• Magnesium: 499 mg