Grilled Ruby Red Shrimp Salad — Robert St. John

Ingredients

• 2 1/2 pounds Ruby red shrimp, peeled and deviened
• 1/4 cup No-stick grilling marinade for shrimp
• 1 tsp Kosher salt
• 1/2 tsp Old bay seasoning
• 1/8 tsp Fresh ground black pepper
• 1 cup Blue Plate® Mayonnaise
• 2 Hard-boiled eggs, chopped
• 1 Tbsp Capers, rinsed and chopped fine
• 1/2 tsp Lawry’s season salt
• 1 Tbsp Dijon mustard
• 1 Tbsp Sweet pickle relish
• 1/2 cup Minced celery
• 2 Tbsp Minced red onion
• 1 tsp Lemon juice
• 1/8 tsp Ground black pepper
• 1 Tbsp Parsley, chopped
• 1 Tbsp Chives, chopped