Barefoot Contessa Shrimp Salad

Barefoot Contessa Shrimp Salad


Ingredients:
1 lemon, cut into quarters
1 teaspoon Dijon mustard
2 cups store-bought or homemade mayonnaise
3 tablespoons kosher salt, plus 1 teaspoon
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
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Instructions:
  • First step is Bring 5 quarts water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through. Use a slotted spoon to transfer the shrimp to a bowl of cool water.
  • And then, Bring the water back to a boil and repeat with the remaining shrimp. When cool enough to handle, peel and devein the shrimp and place in a large bowl.
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