Shrimp Salad

The last cold sandwich salad that I decided to make for tomorrow's "Spring Fling" luncheon at Huber was a recipe for Shrimp Salad by Ina Garten.

Shrimp Salad

Ingredients

• 3 tablespoons plus 1 teaspoon kosher salt
• 1 lemon cut into quarters
• 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
• 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 minced red onion (1 onion)
• 3 cups minced celery (6 stalks)

Directions

1. 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 water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
2. In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.