Shrimp Salad
  • 1 lb of shrimp, peeled and deveined
  • 1 tbsp extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 red onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 tbsp freshly chopped dill
  • Toasted bread or butterhead or romaine lettuce, for serving
  • 1/2 cup mayonnaise
  • Juice and zest of one lemon
  • 1 tsp dijon mustard
  1. Preheat oven to 400 degrees F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.
  2. Bake until shrimp are completely opaque, 5 to 7 minutes.
  3. In a large bowl, whisk together mayonnaise, lemon juice and zest, Dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined.
  4. Serve on bread or over lettuce.
Submitted by Isabel Martinez, Houston Clay