Shelly's Recipe

SHRIMP SALAD

Category: Salads - Seafood

3 tbsp + 1 tsp kosher salt
1 lemon, quartered
4 lbs large shrimp in shell (16-20 count)
2 cups mayonnaise
1 tsp Dijon mustard
2 tbsp white wine or white wine vinegar
1 tsp pepper
6 tbsp minced fresh dill
1 small red onion, minced
3 cups minced celery

Bring 5 quarts of water, 3 tbsp salt and lemon to a boil in a saucepan. Add half the shrimp and reduce to medium. Cook, uncovered, for only 3 minutes, or until shrimp are barely cooked through. Remove from water with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with remaining shrimp. Let cool, then peel and devein shrimp.

In a separate bowl, whisk the remaining salt and the remaining ingredients. Combine with the shrimp, check for additional seasonings. Cover and refrigerate at least 1 hour before serving. Serves 12