Shrimp salad on chive biscuits

Easy and versatile shrimp salad. I used the chive biscuit recipe here and left out most of the baking powder to end up with a more of a puffy cracker than a biscuit. I had mixed herbs and baby greens on hand at the time, but I’d have preferred using micro-greens, which have a subtle but sharp taste and texture.

Ingredients:

• 1 lb of shrimp
• 1 cup of finely diced organic celery
• 1 cup of finely diced organic red bell pepper
• Mayo
• 4 oz of cream cheese
• Lemon juice from a 1/4 wedge.

Instructions:

Boil, chill and finely dice the shrimp, celery and pepper. Mix with mayo, cream cheese and lemon juice. Salt and pepper to taste. Let set in the fridge for at least 30 minutes. To make this recipe more “spreadable” simple pulse it with your stick blender a couple of times.