Shrimp Salad

Serves 6

Ingredients

• 1 1/2 tablespoons plus 1 teaspoon kosher salt
• 1/2 lemon
• 2 pounds large shrimp in the shell (16 to 20 shrimp per pound)
• 1 cup  mayonnaise
• 1/2 teaspoon Dijon mustard
• 1 tablespoons white wine vinegar
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons minced fresh dill
• 1/2 cup minced red onion (about 1/2 onion)
• 1 1/2 cups minced celery (about 3 stalks)

Directions

Bring 5 quarts of water, salt and the lemon to a boil in a large saucepan.  Add shrimp. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water.  Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

** if you prefer – purchase shrimp that are already peeled and deveined.  There is no difference in the cooking process.

 
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Shrimp Salad