Shrimp Salad
Katherine Hawkins
ingredients
- 1 Lemon, cut into wedges
- 2 Lbs. Shrimp
- 1 Cup Mayonnaise
- 1/2 Teaspoon Dijon Mustard
- 1 Tablespoon White Wine Vinegar
- Salt and Pepper, to taste
- 6 Tablespoons Fresh Dill, chopped
- 1 Small Red Onion, chopped
- 1 1/2 Cups Celery, Chopped
directions
- 1
Bring water to a boil with 3 tablespoons salt and cook shrimp in shells until tender and pink, about 3 minutes. Drain shrimp, peel, deviene and chopped in half or thirds. Cool completely.
- 2
In a separate bowl, whisk together mayonnaise, mustard, wine vinegar and dill. Mix in shrimp, onions and celery.
- 3
Chill several hours and serve in lettuce cups.
Source: Margaret Christoph
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