Shrimp-Pea Salad

• 1 large onion, peeled, and roughly chopped
• 2 stalks celery & tops, rinsed, sliced crosswise into 2-inch pieces
• 2 large carrots, rinsed, sliced lengthwise, then cut into 2-inch pieces
• 1 14 lbs shrimp, uncooked 21-26 count shell-on
• 3 cups cooked jasmine rice, cooled (or Texmati, or basmati , not instant or quick cooking variety)
• 15 ounces le seuer peas
• 12 cup Hellmann's mayonnaise
• 14 teaspoon table salt (to taste)
• 14 teaspoon curry powder (to taste)
• 14 teaspoon white pepper (to taste)

1. First do a shrimp boil.
2. Add seasoning vegetables (rough chunks of onions, celery, carrots) and salt and pepper to a 6-8 quart pot of water, add shrimp when it comes to a boil and cook until done.
3. Be careful to not overcook shrimp or it will turn tough and rubbery.
4. Immediately drain shrimp and discard cooking veggies.
5. Place shrimp on ice in bowl and then into refrigerator.
6. Allow shrimp to cool until its temperature is cool enough to work with your bare hands.
7. Peel, devein, and clean shrimp and cut into thirds.
8. Set aside.
9. Put mayo into large mixing bowl and add spices, stirring till blended.
10. Add cut-up shrimp to spiced mayo and stir gently a few times to lightly mix.
11. Add 3 cups cooked, cooled rice to the shrimp/mayo mixture.
12. Mix gently till blended.
13. Thoroughly drain the can of peas and place peas on top of shrimp/mayo in big bowl.
14. Fold in gently with spatulas.
15. Cover and chill salad 4-6 hours or overnight.
16. You can "lighten" this recipe by using low or no fat mayo.
17. Serving suggestions: on lettuce leaves, in large tomato cups, or with avocado slices.
18. You could add other spices for heat, maybe cayenne or Tabasco, although I haven't tried this.

onion, stalks celery, carrots, shrimp, cooked jasmine rice, seuer peas, mayonnaise, salt, curry, white pepper

Taken from www.food.com/recipe/shrimp-pea-salad-324498 (may not work)