Ingredients:

  • 1 pound (450g) peeled and deveined large shrimp (26-30 count)
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) Dijon mustard
  • 1/4 cup (30g) finely chopped celery
  • 1/4 cup (30g) finely chopped red onion
  • 2 tablespoons chopped fresh dill, or 1 teaspoon dried dill
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • Lettuce leaves, for serving (optional)
  • Crackers or bread, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Drain immediately in a colander and rinse with cold water to stop the cooking process. Pat dry.
  2. Roughly chop the cooled shrimp into bite-sized pieces.
  3. In a mixing bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard until smooth.
  4. Add the chopped shrimp, celery, red onion, dill, salt, and pepper to the dressing. Gently fold everything together until well combined.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve on lettuce leaves, with crackers, or in sandwiches. Garnish with extra dill, if desired.