Name: Shrimp Salad
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1.5 pound large raw shrimp (peeled and deveined); 1 lemon (halved); 1 tablespoon kosher salt (for the cooking water); ½ cup mayonnaise; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon Old Bay-style seafood seasoning; 2 celery ribs (finely diced); 2 tablespoon red onion (minced); 2 tablespoon fresh dill (chopped); ¼ teaspoon black pepper

Instructions

Poach the shrimp
Poach the shrimp:
Bring a large pot of water to a boil with 1 halved lemon and 1 tablespoon kosher salt. Add 1½ pounds shrimp and cook for 2 to 3 minutes, just until pink and opaque. Transfer immediately to a bowl of ice water to cool, then drain and pat dry.
Chop
Chop:
Cut the shrimp into bite-size pieces.
Mix
Mix:
In a large bowl, whisk ½ cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon, 1 teaspoon seafood seasoning, and ¼ teaspoon black pepper. Fold in the shrimp, 2 diced celery ribs, 2 tablespoons red onion, and 2 tablespoons dill.
Chill and serve
Chill and serve:
Cover and refrigerate the shrimp salad for at least 30 minutes. Serve on toasted buttery rolls, in lettuce cups, or with crackers.

Tips

Don't overcook the shrimp; pull them as soon as they turn pink and curl into a C shape, or they'll be rubbery. Already-cooked shrimp from the store saves time; just thaw, pat dry, and chop. Taste before adding salt, since seafood seasoning is already salty.