Shrimp Salad

By fsilver4

Ingredients

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

Preparation

Step 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 cool 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 the mayonnaise, mustard, wine and 1 teaspoon salt and pepper and dill. Combine with the peeled shrimp. add the red onion and celery and check the seasonings. Serve, or cover and refrigerate a few hours.