SHRIMP SALAD
3-pounds raw shrimp (30-40 count works nicely or you can chop a larger size), peeled and deveined
2 lemons
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery salt
1 teaspoon celery seed
½ teaspoon dried dill
1 teaspoon Dijon mustard
¾ cup Hellmann’s light mayo
½ cup fresh celery, finely chopped including leaves
Fill a large pot with water and bring to a rolling boil. Squeeze the juice of one lemon into the pot and drop the lemon halves in the water as well. Add shrimp and cook until they begin to curl and turn pink. Drain in a colander.
Place drained shrimp in a large bowl and add the zest the additional lemon and then the juice from that lemon. Add all of the other ingredients and toss well to mix.
Serve on lettuce leaves, rolls, or on crostini as an appetizer!
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