Shrimp Salad by Ina Garten

Submitted by AmyZoe

"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."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 12

ingredients

• 44.37 ml kosher salt, plus
• 4.92 ml kosher salt
• 1 lemon (cut into quarters)
• 1814.36 g large shrimp, in the shell (16 to 20 shrimp per pound)
• 473.18 ml mayonnaise
• 4.92 ml Dijon mustard
• 29.58 ml white wine or 29.58 ml white wine vinegar
• 4.92 ml fresh ground black pepper
• 88.74 ml fresh dill, minced
• 236.59 ml red onions or 1 red onion, minced
• 709.77 ml celery or 6 stalk celery, minced

directions

1. 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.
2. 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.