Ina First Fridays: Shrimp Salad

Honestly, I don't think you can beat Ina's shrimp salad. Love, love love it. Such a simple recipe, but I always have compliments when I serve it. It sits in the fridge until you're ready to serve, in fact sitting in the fridge helps meld the flavors. I like to serve it in a radicchio cup with some tomatoes and hard boiled eggs. Perfect for summertime....a great supper and a super lunch for company.

Ina's Shrimp Salad

From Barefoot Contessa Parties, 2001

Ingredients:

4 pounds large shrimp in the shell (16 to 20 shrimp per pound)

1 lemon, cut into quarters
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
6 tablespoons fresh dill, minced
1 cup red onion, minced
3 cups celery, minced

Method:
Bring 5 quarts of water, 3 tablespoons salt and the lemon to a boil in a large pan. Add half the shrimp, reduce heat and cook uncovered for only 3 minutes or until shrimp are barely cooked through. Remove with a slotted spoon and immerse in cold water. Bring the water back to a boil and repeat with remaining shrimp. Let cool, then peel and devein the shrimp.

In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill.
Combine with the shrimp. Add the red onion and celery and check the seasonings.

Serve or cover and refrigerate for a few hours.

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Ina Fridays participants:

 Alyce @ More Time at the Table

Ansh @  Spice Roots  

Bhavna @ Just a Girl From AAmchi Mumbai..

Chaya @  Bizzy Bakes

Linda,  @ Tumbleweed Contessa

Mary @ The Egg Farm

Minnie @ The Lady 8 Home

Mireya @ My Healthy Eating Habits

Patti @ Comfy Cuisine

Peggy@ Pantry Revisited

Rocky Mountain Woman @ Rocky Mountain Woman

Shiloh @ Cheese with Noodles

Veronica@ My Catholic Kitchen