Shrimp Salad
Description
Invite your friends over for this delicious, creamy and refreshing salad. It's a great lunch or even dinner delight.
Ingredients
2 lb. jumbo shrimp, peeled and deveined (fresh or frozen)
2 T. finely chopped red onion
1 rib celery, finely chopped
Dressing:
1 c. mayonnaise
1 lemon, zested and juiced (about 1 T. zest and 3 T. juice)
2 T. chopped fresh dill
1 T. Dijon mustard
1 garlic clove, minced
1/4 t. kosher salt
pinch freshly ground black pepper
butter lettuce leaves for serving, optional
Directions
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Dressing: Stir together the mayonnaise, dill, mustard, garlic, salt, pepper, lemon juice and zest; set aside.
Shrimp: Bring a pot of water to a boil; add shrimp; cook 2 to 3 minutes, until cooked through and pink.
While the shrimp are cooking, prepare an ice water bath. Use a skimmer to transfer the shrimp to the ice water bath. Allow them cool for 3 minutes; drain in a colander.
In a bowl, stir together the cooled shrimp, red onion, celery, and dressing until creamy.
Serve on butter lettuce leaves or alone.
6 servings.