Name: Shrimp Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 12 servings
Ingredients: 3 tablespoons plus 1 teaspoon kosher salt; 1 lemon cut into quarters; 4 pounds large shrimp in the shell (16 to 20 shrimp per pound); 2 cups good mayonnaise; 1 teaspoon Dijon mustard; 2 tablespoons white wine or white wine vinegar; 1 teaspoon freshly ground black pepper; 6 tablespoons minced fresh dill; 1 cup minced red onion (1 onion); 3 cups minced celery (6 stalks)

Directions

Watch how to make this recipe.

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. 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. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or 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.

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Shrimp Salad

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