Shrimp Salad

Shrimp Salad

Ingredients:

• 1 lb. shrimp, peeled and deveined
• 1 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/4 red onion, finely chopped
• 1 stalk celery, finely chopped
• 2 tbsp. freshly chopped dill
• Toasted bread or butterhead or romaine lettuce, for serving
• 1/2 cup mayonnaise
• Juice and zest of 1 lemon
• 1 tsp. dijon mustard

Instructions:

1. Preheat a skillet over medium heat and add the extra-virgin olive oil. Season the shrimp with kosher salt and freshly ground black pepper, then add them to the skillet. Cook until the shrimp are pink and opaque, about 2 minutes per side. Remove from the heat and let them cool.
2. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, and dijon mustard until well combined. Set aside.
3. Once the shrimp have cooled, chop them into bite-sized pieces if desired or leave them whole for a more dramatic presentation. In a large mixing bowl, combine the chopped shrimp, red onion, celery, and dill. Pour the lemon-dill dressing over the shrimp mixture and gently toss to coat. Season with additional salt and pepper to taste.
4. Arrange the shrimp salad on toasted bread for a delicious open-faced sandwich or in butterhead or romaine lettuce cups for a lighter option. Garnish with extra dill or lemon zest for a bright and fresh touch.