I took a spin on one of the tuna salad recipes and came up with this. Great for a sandwich or serve on crackers as an hors d’oeuvre. I recommend using Gulf shrimp.
Combine shrimp, bell pepper, onion, and cilantro in the bowl of a food processor; pulse until well blended.
Transfer to a small bowl. Stir in mayonnaise, salt, and pepper. Cover and refrigerate until cold, about 30 minutes.
Per Serving: 165 calories; protein 10.7g; carbohydrates 4.2g; fat 11.6g; cholesterol 98.8mg; sodium 266.1mg.