Special occasions call for special meals. Treat Mom to a spicy shrimp salad this Mother’s Day with our Creole Shrimp Salad recipe. This special treat can be found in Something to Talk About.

In October 2005, the Junior League of Lafayette debuted its fourth cookbook in the Talk About Good series, Something to Talk About. It includes vibrant color photography, twelve occasional menus, 230 kitchen-tested recipes and informative sidebars and entertaining tips. Something to Talk About received the 2006 Favorite Recipes Press Cookbook Award, which honors the Junior League that conducted the most successful cookbook program for the prior year. Something to Talk About is also the recipient of the 2007 Writers Notes Cookbook Award and the 2007 Eric Hoffer Book Award. This cookbook, along with the three other Junior League of Lafayette cookbooks, Talk About Good!, Talk About Good II, and Tell Me More make great gifts year round and are very popular this time of year.

The Talk About Good series of cookbooks are part of the fundraising efforts coordinated by the Junior League of Lafayette to provide financial support for its mission to promote voluntarism develop the potential of women and improve the community through the effective action and leadership of trained volunteers. Through its extensive fundraising efforts, the Junior League of Lafayette has raised more than $3 million to fund and support its mission. For information on wholesale pricing please call 988-2739.

Creole Shrimp Salad

Creole Dressing
2 cups mayonnaise
½ cup chili sauce
3 tablespoons Creole mustard

2 garlic cloves, pressed
2 tablespoons Worcestershire sauce

1 tablespoon lemon juice
1 tablespoon paprika

1 teaspoon dry mustard
1 teaspoon Tabasco sauce
Salt to taste

Shrimp Salad
3 pounds fresh deveined peeled shrimp
3 tablespoons liquid crab boil
1 (14 ounce) jar hearts of palm, sliced
3 avocados, diced
½ cup chopped red onion
½ cup chopped green onions
¼ cup chopped fresh parsley

For the Creole Dressing, combine the mayonnaise, chili sauce, Creole mustard, garlic, Worcestershire sauce, lemon juice, paprika, dry mustard, Tabasco sauce and salt in a bowl and mix well.  Chill for several hours before using for the flavors to blend.  
For the Shrimp salad, bring a large pot of water to a boil.  Add the shrimp and liquid crab boil.  Cook for 3 to 4 minutes or until the shrimp turn pink; drain.  Chill the shrimp until ready to serve.  Combine the shrimp and Creole Dressing in a large salad bowl and mix well.  Stir the hearts of palm, avocados, red onion, green onions and parsley gently into the shrimp.  
SERVES 8