Shrimp Salad

I love the feeling of cleaning out the fridge knowing that nothing went to waste. I tend to make it a personal challenge to create as many concoctions with leftovers as possible and to make them tasty at the same time. Now Wes will tell you that I will eat just about anything so it wouldn't be uncommon for me to "create" something that a normal person would totally turn their nose up at. The concoction that I made this weekend was very tasty and I think most people would not only try it, but would actually enjoy it. I realize you may not have these items readily available in your fridge, but just keep it in mind for when you do! You can always improvise and create a concoction of your own.

Shrimp Salad

10-12 medium-sized shrimp, cooked, deveined, and shelled
1/4 cup fire roasted diced tomatoes
1/2 of a stalk of celery
1-2 fresh basil leaves
2 tsp. dijon mustard
2-3 T. mayonnaise (I used Vegannaise for health reasons)

Dice the shrimp, tomatoes, celery, basil leaves, and combine (try to drain the tomatoes as much as possible but don't worry if you get some juice in there because it will add to the flavor). Add the mustard and mayo and mix well. Serve on a bed of spinach as a salad, or put it on toasted bread for a sandwich (which I did).

This makes enough for 2 rather large sandwiches.