Tender seasoned shrimp nestled in a citrus and dill dressing
In a large stockpot, add one package of shrimp/crab boil seasoning and fill pot with water
Bring to boil
Once water is boiling, reduce heat to medium high, add shrimp with shell and tail on
When shrimp are light pinkish-orange they are done; remove and drain
Peel and devein shrimp; chop finely and set aside
In a large bowl, combine mayonnaise, chopped celery, red onion, dill and lime juice; combine well
Add the chopped shrimp; coat shrimp well; cover and chill for 15 minutes
Taste for salt and pepper after the salad has chilled in the refrigerator; adjust seasonings accordingly
Shrimp is sold by the count per pound and is labeled at 16/20 or 20/24. In this case, the size of shrimp doesn't matter because it's finely chopped. If you want to serve the salad with whole shrimp, either 16/20 or 20/24 work well because both are usually about a two-bite shrimp.
In a large stockpot, add the package of shrimp/crab boil seasonings. Do not open the packet--put it in whole. Then, bring the water to a boil, reduce the heat to medium high and add the shrimp; once the shrimp turn pink, usually in about 5-8 minutes, drain them. Do not rinse the shrimp after draining.
A pound of shrimp usually takes about 5-8 minutes. The color of the shells and tails should be a light pinkish-orange hue.
The easiest way to peel shrimp is to remove the legs first, then roll the shell back and slide the tail off. To devein shrimp, simply use a sharp knife and score a cut along the back of the shrimp; remove and discard the brown or black part of the shrimp.
This shrimp salad recipe calls for 1 1/2 tablespoons of dried dill; however, if you use fresh dill increase the amount X 3. Recall, dried herbs are stronger than fresh and the ratio of dried to fresh is 1:3.