Shrimp Salad

By Bellacucinam

Ingredients

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

Preparation

Step 1

Bring 3 quarts of water, salt, and 1/2 the lemon to a boil in a large saucepan. Add 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. 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.