Shrimp salad

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Shrimp salad

Couverts2
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Ingredients

FOR SALAD

  • 1 lb. shrimp peeled and deveined
  • 1 tbsp. olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 red onion finely chopped
  • 1 stalk celery finely chopped
  • 2 tbsp. minced dill
  • Butterhead or romaine lettuce for serving

FOR DRESSING

  • 1/2 c. mayonnaise
  • Juice and zest of 1 lemon
  • 1 tsp. dijon mustard

Instructions

  • Preheat oven to 400°F and toss shrimp with olive oil on a large baking sheet.
  • Season with salt and pepper and bake until shrimp are completely opaque, 5 to 7.
  • In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon mustard.
  • Season with salt and pepper.
  • Add cooked shrimp, red onion, celery, and dill to the bowl and toss to combine.
  • Serve on bread or over lettuce.
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Course; Fish / Seafood / Salad