Mom’s Shrimp Dip with Potato Chips

3 Tablespoons tomato paste
1 Tablespoon honey
3/4 cup mayonnaise (homemade, or use Hellman’s or Best Foods)                                                                                                      
2 Tablespoons thinly sliced chives
1 Tablespoon fresh lemon juice
1 Tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar packed sweet cherry peppers)                                    
2 teaspoons grated lemon zest
1 teaspoon prepared horseradish
1/4 teaspoon Tabasco
1 hard-boiled egg, finely chopped
1 pound cooked, peeled, and diced shrimp or 1 pound cooked bay (baby) shrimp   
To Taste kosher salt
To Taste freshly ground black pepper
1/2 lemon
Potato Chips, homemade or top quality purchased


In a large bowl, whisk the tomato paste and the honey together until smooth.  Whisk in the mayonnaise, chives, lemon juice, cherry pepper, zest, horseradish, and Tabasco.  Using a rubber spatula, gently fold in the egg.  Add the shrimp to the bowl and toss it with the dressing.  Season to taste with salt and pepper and a squeeze of lemon.

Set a bowl of shrimp salad on a large platter and surround it with potato chips for dipping.

Yields 8 to10 appetizer servings.

Recipe compliments of Tom Douglas from:  The Marshall Field’s Cookbook (2006).