Shrimp Salad

By teresafu

Ingredients

• 3 tbsp plus 1 tsp kosher salt
• 1 lemon cut into quarters
• 4 pounds large shrimp in the shell (16-20 shrimp per pound)
• 2 cups good mayonnaise
• 1 tsp Dijon mustard
• 2 tbsp white wine or white wine vinegar
• 1 tsp freshly ground pepper
• 6 tbsp minced fresh dill
• 1 cup minced celery ( 6 stocks)

Details

Servings 12
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Bring 5 quarts of water, 3 tbsp salt and the lemon to a boil in a large pan. Add half the shrimp and reduce the heat to medium. Cook uncovered 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, whish together the mayonnaise, 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.