re: What to do with leftover boiled shrimp?

I got this recipe out of The Advocate Food section a few years ago. It's really good. I usually use about 2-3 lbs. boiled shrimp.

Shrimp Salad

Published: Aug 27, 2009
Serves 12 as a salad or about 16-20 as an appetizer.

4 lbs. (16-20 count per lb.) headless boiled shrimp
2 cups Hellman’s mayonnaise
1 tsp. Dijon mustard
2 tbls. champagne vinegar
6 tbls. fresh minced dill
3 cups (6 stalks) minced celery
1 cup minced red onion

1. Peel and devein shrimp.
2. In a separate bowl, whisk together the mayonnaise, mustard, champagne vinegar and dill. Combine with the peeled shrimp.
3. Add the celery and red onion and check seasonings.
4. Serve or cover and refrigerate for a few hours.

I don't add anything else to it because my boiled shrimp are very well seasoned and that flavor comes through. I would guess they are referring to salt and pepper, to your taste.