Shrimp Salad

Ingredients

  • 1 Tbsp + 1 tsp kosher salt

  • juice of 1/2 lemon

  • 1 pound large shrimp in the shell (16 to 20 shrimp per pound)

  • 1/2 cup good mayonnaise

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon Old Bay

  • 2 tablespoons minced fresh dill

  • 1/3 cup minced red onion

  • 1/2 cups minced celery (1 stalk)

Directions

  • Bring 3 quarts of water and 1 tablespoon salt to a boil.

  • Add the shrimp.

  • Cook until the water returns back to a boil.

  • Remove the shrimp with a slotted spoon to a bowl of cold water. Let cool; then peel, devein, and roughly chop the shrimp.

  • In a separate bowl, whisk together the mayonnaise, mustard, 1 teaspoon salt, lemon juice, Old Bay, pepper, and dill.

  • Add the shrimp, red onion and celery.

  • Stir to combine.

  • Check the seasonings.

  • Serve or cover and refrigerate for a few hours to let flavors meld.