Shrimp Salad

3 cups water
1 bay leaf
1 clove garlic, halved
½ small yellow onion, halved
1 lb. medium raw shrimp, peeled & deveined
1 ½ ribs of celery, finely chopped
1/4 cup light mayonnaise
1/4 cup light sour cream
1 small dill pickle, finely minced (about 1 Tbsp.)
1 tsp. minced capers
½ tsp. whole-grain mustard
1 Tbsp. lemon juice
1 Tbsp. finely chopped parsley
1 tsp. finely chopped chives
Salt and freshly ground black pepper

Combine water, bay leaf, garlic, and onion. Bring to a boil, then add the shrimp, cover and cook 3 to 4 minutes, or until pink and firm. Drain shrimp and rinse under cold water. Refrigerate until well chilled, about an hour. When ready to serve, mix together the mayonnaise, pickle, capers, mustard, lemon juice, parsley and chives. Season with salt and pepper. Add the shrimp and celery. Adjust seasoning. Serve on lettuce leaves or try it as Shrimp Salad Rolls. In a toaster or on a hot skillet coated with butter or cooking spray, toast four hot dog buns. Divide the shrimp salad between the buns and serve immediately. With the buns, 365 calories each, 14 g. fat, 2 g fiber.

This reminds me of lunches at Morrison's Cafeteria in downtown Tallahassee in the late 50's. Crystal Wasson, a co-worker, and I would often walk to Morrison's, only a block away We would have a great shrimp salad similar to this , a piece of apple pie, and a glass of sweet tea for lunch for less than $2.