Shrimp Salad Cabbage Cups

1 lb. frozen cooked shrimp, thawed overnight in refrigerator (I used 26/30 size shrimp, but smaller ones would be fine too.)

1 cup finely chopped celery

½ cup thinly sliced green onion

1 small head green cabbage

subheading: DRESSING INGREDIENTS:

5 T mayo (or use a mix of mayo and light mayo if you prefer)

1 T concentrated shrimp “juice”

1 T fresh-squeezed lemon juice

1 tsp. celery seed

salt and fresh ground black pepper to taste

Directions at kalynskitchen.com

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