Shrimp Salad

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I've been testing "company" summer recipes and since I love shrimp I wanted to find a good shrimp salad.  This one is fabulous but of course it is because it's from Ina Garten.  I just made a few changes, you can find her recipe here.


Shrimp Salad (very lightly adapted from The Barefoot Contessa)
4 servings

1 tablespoon kosher salt
¼  of a lemon
1 pound raw large shrimp in the shell (26 to 30 shrimp per pound)
½  cup good mayonnaise
¼  teaspoon Dijon mustard
½  tablespoon white wine vinegar
¼  teaspoon each: freshly ground black pepper and kosher salt
1 teaspoon dry dill weed
½  cup minced red onion
¾  cup minced celery

Bring 3 quarts of water, 1 tablespoon salt, and the lemon to a boil in a large saucepan. Add 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. Let cool; then peel, and devein, if necessary, the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, vinegar, ¼  teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery then check the seasonings.  Serve immediately or chill for several hours.