Prep 15 mins
Cook 15 mins
I must confess, I made some homemade guacamole and combined it with the shrimp salad and ate it on chips. If I had little toasts I would have eaten it that way because it was phenomenal. Recipe courtesy of Ina Garten, Food Network.
- 3 tablespoons kosher salt, plus
- 1 teaspoon kosher salt
- 1 lemon (cut into quarters)
- 4 lbs large shrimp, in the shell (16 to 20 shrimp per pound)
- 2 cups mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine or 2 tablespoons white wine vinegar
- 1 teaspoon fresh ground black pepper
- 6 tablespoons fresh dill, minced
- 1 cup red onions or 1 red onion, minced
- 3 cups celery or 6 stalks celery, minced
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.