Begin by cooking your shrimp if they’re not pre-cooked. Boil or sauté shrimp until they turn pink and opaque. About 2-3 minutes should do it. Once cooked, set them aside to cool.

While your shrimp cools, take some time to chop the celery and any other veggies you wish to add. A fine dice will help them blend well into the salad.

In a large bowl, mix the cooled shrimp, crab meat (or lobster), slivered ham, and chopped vegetables. Stir gently to combine.

In a separate small bowl, whisk together the olive oil, red wine vinegar, mayonnaise, lemon juice, and Dijon mustard. Add salt and pepper as needed for seasoning.

Pour the dressing over the shrimp mixture. Toss everything gently until the shrimp and veggies are coated evenly with the dressing.

Cover the bowl and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully.

Spoon the salad onto a serving platter or into individual bowls. Garnish with fresh parsley and chives, or even some sliced lemon for extra flair.