Shrimp Salad By Ina Garten

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 3 tablespoons kosher salt, plus
• 1 teaspoon kosher salt
• 1 lemon (cut into quarters)
• 4 lbs large shrimp, in the shell (16 to 20 shrimp per pound)
• 2 cups mayonnaise
• 1 teaspoon dijon mustard
• 2 tablespoons wine or 2 tablespoons wine vinegar
• 1 teaspoon fresh ground black pepper
• 6 tablespoons fresh dill, minced
• 1 cup red onions or 1 red onion, minced
• 3 cups celery or 6 stalks celery, minced

Recipe

• 1 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.
• 2 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.