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Shrimp Salad

By

Ina Garten recipe

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Rate this recipe 4.4/5 (8 Votes)

Ingredients

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

Details

Preparation

Step 1

Roast shrimp with olive oil, salt and pepper at 400 for about 7-8 minutes

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.

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