Shrimp Salad

Ingredients

• 1 teaspoon pepper black freshly ground
• 3 cups celery minced (6 stalks)
• 1 teaspoon dijon mustard 
• 6 tablespoons optional: dill fresh minced
• 3 tablespoons kosher salt 
• 1  optional: lemon cut into quarters
• 2 cups mayonnaise good
• 1 cup onion red minced (1 onion)
• 4 pounds shrimp in the shell per pound)
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• whisk
• slotted spoon

Directions

1. Watch how to make this recipe.
2. Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan.
3. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through.
4. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp.
5. Let cool; then peel, and devein the shrimp.
6. In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.
7. Combine with the peeled shrimp.
8. Add the red onion and celery and check the seasonings.
9. Serve or cover and refrigerate for a few hours.