Shrimp Salad
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- Preheat oven to 400 degrees F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.
- Bake until shrimp are completely opaque, 5 to 7 minutes.
- 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.
- Serve on bread or over lettuce.