Shelly's Recipe

SHRIMP SALAD I

Category: Salads - Seafood

Sauce:
1/4 cup mayonnaise
1/3 cup celery, minced
1 small shallot, minced
1 tsp minced fresh parsley
1 tsp minced fresh tarragon or basil
1 tbsp fresh lemon juice

Mix all sauce ingredients together in small bowl. Refrigerate, covered.

Shrimp:
1/4 cup lemon juice
2 cups water
the lemon halves that you just squeezed
5 sprigs parsley
3 sprigs tarragon (I didn't have tarragon, so I subbed basil)
1 tsp sea salt
Small handful peppercorns
1 tbsp sugar
1 lb. extra-large shrimp, 21-25 count, peeled and deveined

Shrimp: Put everything in a 3-quart heavy pot, cold. Place a candy thermometer on the side of the pot to keep track of the water temperature. Cook on medium heat, stirring occasionally, 8-10 minutes, or till thermometer registers 165F, just under a simmer. The shrimp should be pink and just slightly curled.

Drain shrimp; plunge in ice bath, 3-4 minutes, to stop cooking. Drain shrimp thoroughly. Cut in half lengthwise, then cut in thirds. Add to sauce; mix well; refrigerate. Serve on avocado halves, lettuce & tomato or on rolls.