Preparation:
Cook the Shrimp:
Preheat a skillet over medium heat and add the extra-virgin olive oil.
Season the shrimp with kosher salt and freshly ground black pepper, then add them to the skillet.
Cook until the shrimp are pink and opaque, about 2 minutes per side. Remove from the heat and let them cool.
Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, and dijon mustard until well combined. Set aside.
Assemble the Salad:
Once the shrimp have cooled, chop them into bite-sized pieces if desired or leave them whole for a more dramatic presentation.
In a large mixing bowl, combine the chopped shrimp, red onion, celery, and dill.
Pour the lemon-dill dressing over the shrimp mixture and gently toss to coat. Season with additional salt and pepper to taste.
Serve:
Arrange the shrimp salad on toasted bread for a delicious open-faced sandwich or in butterhead or romaine lettuce cups for a lighter option.
Garnish with extra dill or lemon zest for a bright and fresh touch.
Conclusion:
This Shrimp Salad with Lemon-Dill Dressing is not only a feast for the eyes but also a joy for the palate. It brings together the best flavors of the sea with the freshness of lemon and dill, creating a dish that’s both satisfying and light. Whether you’re hosting a brunch, looking for a quick yet elegant lunch, or need a beautiful appetizer for your next dinner party, this shrimp salad is sure to impress. Enjoy the delightful combination of flavors and textures in this easy-to-make, gourmet dish.
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