INGREDIENTS
3 TBSP. plus 1TSP. kosher salt
1 lemon cut into quarters
4 lbs. large shrimp in the shell (16 to 20 shrimp per pound)
2 cups mayonnaise
1 TSP Dijon mustard
2 TBSP. white wine or white wine vinegar
1 TSP. freshly ground black pepper
6 TBSP. fresh dill, minced
1 cup minced red onion
3 cups minced celery
DIRECTIONS
Bring 5 quarts of water, 3 tablespoons salt and the lemon to a boil in a large saucepan.
Add half the shrimp and reduce the heat to medium.
Cook uncovered for 3 minutes or until the shrimp are barely cooked through.
Remove shrimp and transfer to a bowl of cold water.
Bring the water back to a boil and repeat with the remaining shrimp.
Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.
Combine with the peeled shrimp.
Add the red onion and celery and check the seasonings.
Serve or cover and refrigerate until chilled
