Shrimp Salad by Ina Garten

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: 30 mins
• Serves: 12

Ingredients

• 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

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.