Ingredients

2 pounds shrimp peeled and deveined
2 tablespoons finely chopped red onion
1 rib celery finely chopped
Shrimp Salad Dressing
1 cup mayonnaise
1 lemon zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 garlic clove minced
¼ teaspoon kosher salt
pinch freshly ground black pepper
Optional: butter lettuce leaves for serving

Instructions

Make the dressing. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Set aside.
Boil the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
Prep and ice water bath. While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain them in a colander.
Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.
Nutrition
Calories: 370kcal | Carbohydrates: 4g | Protein: 21g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 1218mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 1mg