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)

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.