Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 cups (950ml) water
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black peppercorns
  • 1 lemon, quartered
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) freshly squeezed lemon juice
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (5g) chopped fresh dill
  • 1/2 teaspoon (2.5g) Dijon mustard
  • 1/4 teaspoon (1.25g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 1/2 cup (50g) finely diced celery
  • 1/4 cup (25g) finely diced red onion
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Bring water, salt, peppercorns, and lemon quarters to a boil in a saucepan. Add shrimp and cook until pink and opaque, about 2-3 minutes, stirring occasionally.
  2. Drain shrimp in a colander and rinse with cold water to stop the cooking process. Pat dry and roughly chop.
  3. In a mixing bowl, whisk together mayonnaise, lemon juice, olive oil, dill, Dijon mustard, salt, and pepper.
  4. In the same mixing bowl, gently fold in the cooked shrimp, celery, and red onion into the dressing.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Garnish with fresh parsley, if desired, and serve chilled. Enjoy your shrimp salad recipe!