Shrimp Salad

1. 1

   Bring 5 quarts of water, 3 tablespoons salt and lemon

2. 2

   to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook, uncovered, for 3 minutes. Remove shrimp with a slotted spoon to a bowl of cool water. Bring water back to a boil and repeat with the remaining shrimp. Let cool. In a separate bowl, whisk mayo, mustard, wine, 1 teaspoon salt, pepper and dill. Combine with shrimp. Add the red onion and celery. Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.