To make this shrimp salad, boil 5 quarts of water with 1 teaspoon of kosher salt and a quartered lemon in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for three minutes until barely cooked through. Use a slotted spoon to remove the shrimp to a bowl of cold water. Bring the water back to a boil and repeat using the second half of the shrimp. When the shrimp are cool, peel and de-vein them.
In a separate bowl, combine 2 cups of mayonnaise, 1 teaspoon of Dijon mustard, 2 tablespoons of white wine or white wine vinegar, 1 teaspoon of salt, 1 teaspoon of freshly ground black pepper and 6 tablespoons of minced fresh dill. Add shrimp, 1 cup minced red onion and 3 cups of minced celery. Stir ingredients and serve. To allow the flavors to develop, cover this dish and refrigerate it for a few hours before serving by itself, in lettuce wraps or with sandwich rolls.
This recipe has many positive reviews on FoodNetwork.com, though a few people state that they prefer to use about 1/2 the salt and 1/2 the mayonnaise.Learn more about Seafood