Shrimp Salad

By á-2700

Barefoot Contessa

Ingredients

• 3 Tbsp. plus 1 tsp. kosher salt
• 1 lemon cut into quarters
• 4 pounds large shrimp in the shell (16 to 20 per pound)
• 2 cups mayo
• 1 tsp. dijon mustard
• 2 Tbsp. white wine or white wine vinegar
• 1 tsp. freshly ground black pepper
• 6 Tbsp. minced fresh dill
• 1 cup minced red onion
• 3 cups minced celery (6 stalks)

Details

Servings 12

Preparation

Step 1

Bring 5 quarts of water, 3 Tbsp. salt; and the lemon to a boil in a large saucepan. Add half the shrimp and reduce heat to medium. Cook uncovered for only 3 mins. 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 mayo, mustard, wine or vinegar, 1 tsp 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.