Shrimp Salad Lettuce Cups With Chives & Lemon

Ingredients:
1 Celery Stalk, chopped
3 Scallions, thinly sliced
¼ cup Paleo Mayo
1 tbsp. Chives, chopped, plus more for garnishing
2 tbsp. Fresh Lemon Juice
1 tsp. Prepared Horseradish
1 tsp. Red Wine Vinegar
¼ tsp. Paprika
Kosher Salt & Black Pepper
1 lb Shrimp, peeled & deveined
4-6 Big Leaves of Lettuce
Lemon Wedges For Serving

Get Ready To Roll:

1. Cook shrimp in a pot of salted boiling until cooked through
2. Drain shrimp, and run under cold water until cool
3. Pat dry and chop into bite-size pieces
4. Combine celery, scallions, mayo, chives, lemon juice, horseradish, vinegar, and paprika
5. Season with salt and pepper to taste and fold in your shrimp
6. Fill your lettuce leaves with shrimp salad
7. Serve with lemon wedges