Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 cups (950ml) water
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5g) salt
  • 1/2 cup (115g) mayonnaise, preferably full-fat
  • 2 tablespoons (30ml) celery, finely diced
  • 2 tablespoons (30ml) red onion, finely diced
  • 2 tablespoons (30ml) fresh dill, chopped (or 1 tablespoon dried)
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon (1g) black pepper
  • Pinch of salt (to taste)
  • Optional: 1/4 cup (25g) chopped walnuts or pecans for added crunch

Instructions:

  1. Combine water, lemon juice, and salt in a saucepan. Bring to a gentle simmer. Add shrimp and cook until pink and opaque, about 3-5 minutes, depending on size. Check for doneness.
  2. Immediately remove shrimp with a slotted spoon and transfer to an ice bath to stop the cooking process. Once cooled, drain well and pat dry.
  3. In a mixing bowl, combine mayonnaise, celery, red onion, dill, lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth.
  4. Roughly chop the chilled shrimp and add it to the dressing. Gently fold to coat. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve chilled on crackers, in sandwiches, or on lettuce. Garnish with extra dill and chopped nuts (if using).