Kardea Brown’s Lowcountry Seafood Salad – Garden & Gun

Ingredients

• ¼ cup olive oil
• Juice of ½ lemon
• 1 lb. medium shrimp, peeled and deveined
• Kosher salt
• Freshly ground black pepper
• 1 cup mayonnaise
• ¼ cup sweet relish
• 2 tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• 1 lb. elbow macaroni, cooked
• 8 oz. crab claw meat, canned or picked for shells
• 5 oz. solid white tuna in oil, drained
• 1 stalk celery, diced
• 1 sweet onion, diced
• ½ green bell pepper, diced
• ¼ cup finely chopped fresh parsley leaves
• Paprika, for sprinkling