Description
A refreshing shrimp salad with crunchy celery and creamy dressing, perfect for summer picnics and casual gatherings.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup celery, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- In a large pot, bring salted water to a boil. Cook the shrimp until they turn pink and opaque, about 3-4 minutes.
- Drain the shrimp and let cool.
- In a large bowl, mix together the mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper.
- Once the shrimp has cooled, add it to the dressing mixture along with the chopped celery. Gently stir until well coated.
- Serve the shrimp salad mounded on fresh lettuce leaves.
Notes
For a fresher twist, add a pinch of Old Bay seasoning. Store leftovers in an airtight container for up to two days.