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Shrimp Salad |
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| Ingredients: |
FOR SALAD
1 lb. shrimp, peeled and deveined
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 red onion, finely chopped
1 stalk celery, finely chopped
2 tbsp. freshly chopped dill
Toasted bread or butterhead or romaine lettuce, for serving
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FOR DRESSING
1/2 c. mayonnaise
Juice and zest of 1 lemon
1 tsp. dijon mustard
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| Procedures: |
Preheat oven to 400°F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.
Bake until shrimp are completely opaque, 5 to 7 minutes.
In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined.
Serve on bread or over lettuce.
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| Notes: |
2022-04-16: Lyd baked a pound of shrimp, as prescribed. Next time will use the “perfect” boiling methods, instead.
2021-05-15: Made with 1 lb of shrimp and served with V8-aspic.
2021-03-03: Added to our cookbook.
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09/16/2022
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