Shrimp And Potato Salad

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So here I was on a Thanksgiving afternoon, coming home at 4.30 pm, hungry but absolutely not in the mood to do the turkey thing just for Bella and myself.
But you see, being alone has the distinct advantage that tradition and customs can be ignored at will in ones own four walls, especially when the one you live with, Bella in my case, is even less into tradition but a sucker for ANY good food, as long as there is meat or seafood involved.
So after our walk, a decision what to prep for dinner was due.
A quick glance at the contents of the freezer and fridge revealed shrimp, cooked potatoes, cucumber, mayo, avocado, grape tomatoes and pomegranate.
Ten minutes later, myself comfortable in my TV chair and Bella by my feet, a tasty (and huge) plate of shrimp salad in my hand, we truly enjoyed our Thanksgiving dinner with not even a bit of a longing for turkey and its trimmings 🙂
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Bon Appétit ! Life is Good !
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Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: bring to a simmer 1/2 cup water, 1/2 tblsp lemon juice, 1/2 tsp garlic paste, cayenne pepper and kosher salt to taste

: add 1 lb peeled, headless, tail less, deveined shrimp, cover, simmer until shrimp are cooked through, about 2 minutes, drain, spread out to cool to room-temperature

: dice 1 med cucumber, 6 oz cooked potato, 10 ea grape tomatoes, 1/2 cup mayo, 1 tsp grated horseradish, cayenne pepper and kosher salt to taste, mix all ingredients,; to serve, arrange on serving plate, sprinkle with sliced scallions, 1 ea diced avocado and seeds from 1/2 pomegranate