Shrimp Salad

By Taraespo

Ina Garten recipe

Ingredients

• 3 tablespoons plus 1 teaspoon kosher salt
• 1 lemon cut into quarters
• 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
• 2 cups good mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons white wine or white wine vinegar
• 1 teaspoon freshly ground black pepper
• 6 tablespoons minced fresh dill
• 1 cup minced red onion (1 onion)
• 3 cups minced celery (6 stalks)

Preparation

Step 1

Roast shrimp with olive oil, salt and pepper at 400 for about 7-8 minutes

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.