Noray shrimp salad

• Place a pot on the fire with the water and salt (some add a dry bay leaf).
• As soon as it starts to boil, add the shrimps and remove the pan from the heat.
• Let the shrimps rest for a couple of minutes before draining them. They are then immersed in the frozen brine.
• To check the cooking of the shrimp, take one as a sample after 1 minute of cooking, open the head and check the point. It is very important that the shrimps are not overcooked and look iridescent.
• Boil the potatoes and carrots in the shrimp cooking water for 18 to 20 minutes over low heat. Boil gently so that the vegetables do not burst. Then, drain the vegetables and let them cool in the same empty pot with the lid on, off the heat.
• Once the vegetables have cooled, peel the potatoes and dice them with a knife. Do the same with the carrots.
• Peel the shrimps and squeeze the heads over a bowl to remove the coral.
• Chop the shrimps and mix them in the bowl with the corals, add the potato and carrot, sprinkle with a few drops of vinegar so that it is well impregnated, and add the rest of the ingredients: eggs, mayonnaise and chopped chives (for decoration).
• Mix well and adjust the seasoning.
• Chill the salad in the refrigerator before serving.

This salad can be made with many other ingredients, depending on your tastes, but this time we have stuck to the classic southern salad that we like so much. We can customize it by adding canned white tuna, drained, chopped spring onions, peas, diced avocado, chopped roasted peppers or in strips, chopped green or black olives, chopped Iberian ham, gherkins, salted anchovies, etc.