This shrimp salad is a great summer treat served with ripe tomatoes or on a bed of spring greens. You will love it!
Preheat the oven to 325 degrees F (165 degrees C).
Layer shrimp evenly on a baking sheet and season with 1 tablespoon seafood seasoning.
Bake in the preheated oven until pink, 6 to 10 minutes depending on size. Remove from oven and let cool until safe to handle.
Remove and discard shrimp shells. Chop shrimp into bite-sized pieces and place into a serving bowl. Add grapes, celery, dill, and chives.
Combine mayonnaise, lemon juice, yogurt, and remaining 1 tablespoon seafood seasoning in a separate bowl. Add dressing to shrimp mixture as desired and stir to coat. Store in the refrigerator to cool salad before serving, about 30 minutes.
Per Serving: 175 calories; protein 19.8g; carbohydrates 8.8g; fat 6.7g; cholesterol 175.4mg; sodium 627.9mg.