Ingredients
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3 tablespoons kosher salt, plus
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1 teaspoon kosher salt
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1 lemon, cut into quarters
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4 lbs large shrimp, in the shell (16 to 20 shrimp per pound)
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2 cups good mayonnaise
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1 teaspoon Dijon mustard
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2 tablespoons white wine or 2 tablespoons white wine vinegar
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1 teaspoon fresh ground black pepper
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6 tablespoons minced fresh dill
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1 cup minced red onion (1 onion)
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3 cups minced celery (6 stalks)
Instructions
- 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.
- 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.