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SHRIMP SALAD

Shelly's
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Category: Salads - Seafood
    Prep Time:       Cook Time:       Total Time:  

3 tbsp plus 1 tsp kosher salt
1 lemon cut into quarters
4 lb large shrimp in the shell (16 to 20 shrimp per lb)
2 cups good mayonnaise
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 (1 onion)
3 cups minced celery (6 stalks)

Bring 5 quarts of water, 3 tbsp 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 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 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. Serves 12



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