Shrimp Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 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 good mayonnaise
• 1 teaspoon dijon mustard
• 2 tablespoons wine or 2 tablespoons wine vinegar
• 1 teaspoon fresh ground black pepper
• 6 tablespoons minced fresh dill
• 1 cup minced red onion (1 onion)
• 3 cups minced celery (6 stalks)

Recipe

• 1 bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan.
• 2 add half the shrimp and reduce the heat to medium.
• 3 cook uncovered for only 3 minutes or until the shrimp are barely cooked through.
• 4 remove with a slotted spoon to a bowl of cold water.
• 5 bring the water back to a boil and repeat with the remaining shrimp.
• 6 let cool; then peel, and devein the shrimp.
• 7 in a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.
• 8 combine with the peeled shrimp.
• 9 add the red onion and celery and check the seasonings.
• 10 serve or cover and refrigerate for a few hours.