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

Steps

1. Dressing: Stir together the mayonnaise, dill, mustard, garlic, salt, pepper, lemon juice and zest; set aside.
2. Shrimp: Bring a pot of water to a boil; add shrimp; cook 2 to 3 minutes, until cooked through and pink.
3. 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.