Slightly modified from a recipe of Ina Garten (Barefoot Contessa Parties)

The Contessa uses unpeeled & uncleaned shrimp. I used Whole Foods’ cleaned & deveined shrimp So I omitted the ingredients and steps marked with an *


(*) 3 tablespoons kosher salt

(*) 1 lemon cut into quarters

Around 30 to 40 medium-sized shrimp

1 teaspoon kosher salt

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 finely chopped red onion

3 cups finely chopped celery


(*) Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan.

(*) Add half the shrimp and reduce the heat to medium.

(*) Cook uncovered for only 3 minutes or until the shrimp are barely cooked through.

(*) Remove with a slotted spoon to a bowl of cold water.

(*) Bring the saucepan water back to a boil and repeat with the remaining shrimp.

(*) When the shrimp are cooled, peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.

Fold the shrimp into this mixture.

Stir in the red onion, celery and dill and check the seasonings.

Serve at room temperature right away or cover and refrigerate for a few hours.

Alpharetta,    02/15/2018<br />
We have a tradition that our Valentine's Day dinner is mainly cold<br />
 dishes.   I made this salad in 2018 and it was a hit!<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License