Salade classique de crevettes

Ingrédients

• 2 pounds shrimp, peeled and deveined
• 2 tablespoons finely chopped red onion
• 1 rib celery, finely chopped
• 1 cup mayonnaise
• 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon kosher salt
• pinch freshly ground black pepper
• Butter lettuce leaves for serving

Préparation

1. 1

   Make the dressing: In a bowl, thoroughly stir together mayonnaise, lemon juice and zest, fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper until smooth. Set aside to let flavors meld.

2. 2

   Boil the shrimp: Bring a large pot of water to a rolling boil. Add peeled and deveined shrimp to the boiling water and cook for 2 to 3 minutes until they turn pink and are cooked through but still tender.

3. 3

   Prepare ice water bath: While shrimp cooks, prepare a large bowl of ice water. Use a skimmer or slotted spoon to transfer cooked shrimp immediately into the ice water bath. Let them chill for 3 minutes to stop cooking and firm up the texture, then drain well in a colander.

4. 4

   Combine salad ingredients: In a mixing bowl, gently stir together the cooled shrimp, finely chopped red onion, chopped celery, and the prepared dressing until evenly coated and creamy.

5. 5

   Serve: Enjoy the shrimp salad as is or serve it in butter lettuce leaves for a fresh, handheld option.