SHRIMP SALAD

SHRIMP SALAD 1 teaspoon kosher salt 1 lemon cut into quarters 4 pounds shrimp (16 to 20 count) peeled 2 cups mayonnaise 2 teaspoons Dijon mustard 2 tablespoons white wine vinegar 1/2 teaspoon coarse ground black pepper 2 tablespoons dill 1 red onion minced 3 stalks minced celery minced Bring 8 cups of water, salt and lemon to a boil and add in the shrimp, cooking for 2-3 minutes before removing the shrimp and placing them in ice water. In a large bowl, add together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.