Cold Shrimp Salad

6 Servings
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Ingredients

  • 5 quarts water
  • 1 tablespoon kosher salt
  • 1/2 lemon
  • 2 pounds large shrimp in the shell (16-20 shrimp per pound)
  • 1 cup mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine or white wine vinegar
  • 1 teaspoon spice seasoning such as Old Bay
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh dill
  • 1/4 cup minced red onion
  • 1 cup minced celery
  • 6 hard-boiled eggs (optional)
  • Lettuce

Directions

  1. Bring water, salt and the half of the lemon to a boil in a large saucepan. Add the shrimp, reduce heat to medium. Cook uncovered for 3 minutes. Remove shrimp with a slotted spoon to a bowl of cold water. Let cool; then peel and devein the shrimp.
  2. In a separate bowl, whisk the mayo, mustard, lemon juice, wine or vinegar, spice seasoning, pepper and dill. Combine with the shrimp. (See note) Add the onion and celery. Taste for seasonings. You may need to add a little salt. Serve immediately or refrigerate for a few hours.
  3. Note: We added the dressing a little at a time and mixed. You don’t want the shrimp swimming in dressing, just nicely coated. Don’t worry about using all of the dressing.
  4. To Serve: Place a few lettuce leaves on a plate. Spoon some salad on the lettuce, garnish with a quartered or chopped hard-boiled egg.

https://www.cutco.com/learn/cold-shrimp-salad