Shrimp Salad


      3 tablespoons plus 1 teaspoon kosher salt

      1 lemon cut into quarters

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

      2 cups mayonnaise

      1 teaspoon Dijon mustard

      2 tablespoons white wine or white wine vinegar

      1 teaspoon freshly ground black pepper

      6 tablespoons minced fresh dill

      1 cup minced yellow onion (1 onion)

      3 cups minced celery (6 stalks)


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

      In a separate bowl, whisk together the mayonnaise, mustard, wine or Winegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the yellow onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.