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Ina Garten's Shrimp Salad (Barefoot Contessa)
Take a break from the heat of the kitchen and whip up this perfect summer salad.
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lbs frozen cooked shrimp, thawed (I used 2 '50-70 per pound' bags from Costco)
white wine vinegar
fresh ground black pepper
In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill.
Combine with the shrimp.
Add the red onion and celery and check the seasonings.
Serve or cover and refrigerate for a few hours.
Note: If using a food processor to mince the onion and celery, make sure you drain them in a colander before adding them to the salad.
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