INGREDIENTS
1.5 Tablespoon kosher salt
Half lemon, quartered
2 lb. large shrimp in shell (or cooked shrimp)
1 Cup good mayonnaise (maybe a little less, to taste)
1/2 teaspoon Dijon mustard
1 Tablespoon white wine OR white wine vinegar
Black pepper to taste
3 T fresh dill, minced
1/2 C minced red onion (about half onion)
1.5 C minced celery

STEPS
1. Bring 3 quarters water, 1.5 T salt and lemon to boil in large saucepan.
2. Add half shrimp, reduce to medium. Cook uncovered for only 3 min or
until shrimp are barely cooked through. Remove with a slotted spoon to bowl
of cold water.
3. Repeat with remaining shrimp. Let all shrimp cool, then peel and devein.

(Or go to the fishmonger and buy cooked shrimp, and skip this step altogether.)

4. In a separate bowl, whisk together the mayo, Dijon mustard, wine (OR wine vinegar), 1 t salt, pepper and dill.
5. Combine with peeled shrimp.
6. Add red onion and celery. Taste to check seasonings, adjust. Be careful not to overdue mayo or dill, I didn’t add it all at once.
7. Cover and refrigerate for a few hours.

Serve on a bed of lettuce.

*From The Barefoot Contessa