Grilled Ruby Red Shrimp Salad — Robert St. John

Ingredients

• 2 1/2 lbs ruby red shrimp, peeled and deveined
• 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 Blueplate® Mayonnaise
• 2 hard-boiled eggs, chopped
• 1 Tbl capers, rinsed and chopped fine
• 1/2 tsp Lawry’s season salt
• 1 Tbl Dijon mustard
• 1 Tbl sweet pickle relish
• 1/2 cup minced celery
• 2 Tbl minced red onion
• 1 tsp lemon juice
• 1/8 tsp ground black pepper
• 1 Tbl Parsley, chopped
• 1 Tbl Chives, chopped