Shrimp Salad
from the kitchen of Sharmagne Leland St. John

1 teaspoon kosher salt
1 lemon, cut into quarters
4 pounds shrimp (16 to 20 count), peeled and deveined
1 cup mayonnaise
1 cup wasabi mayonnaise
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
½ teaspoon coarsely ground black pepper
2 tablespoons dill
2 tablespoons snipped chives
1 red onion, minced
3 stalks celery, minced

Bring 8 cups of water, the salt and the lemon
wedges to a boil. Add in the shrimp, cooking
for 2-3 minutes. Immediately remove the shrimp
with a slotted spoon and place them in ice-water
to stop the cooking

In a large bowl, mix together the mayonnaise, mustard,
white wine vinegar, 1 teaspoon salt, pepper, dill
and chives. Combine with the peeled shrimp. Add the
red onion and celery. Check the seasonings and adjust
if needed.

Serve as a sandwich or on a bed of butter lettuce or
as a stuffing for avocados or tomatoes.


 

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