LUCY BURDETTE: One of the great joys of writing the Key West mysteries is imagining what the characters would really do, and that includes what they would really eat. They are characters in a book, but they honestly begin to feel like real people. I can picture Hayley Snow and Miss Gloria on their houseboat wondering what to have for dinner. And then I can imagine them remembering that--oh joy!--there are shrimp left over from the night before.
1/2 pound Key West or Stonington pink shrimp
1 small, mild onion, diced
1 stalk celery, diced
1 tablespoon capers
1 tablespoon mayonnaise
1 tablespoon chopped fresh dill
Boil the shrimp until just pink. Drain, then shell and clean out the vein. Cut these into bite-sized pieces. Add the onion, celery, capers, and dill, then mix the mayonnaise in. Serve over crisp salad greens or a sliced tomato.
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