Best Shrimp Salad

• servings: 4 items
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 pound poached shrimp, recipe below

1/2 cup finely diced red bell pepper (Half of a large pepper)

1/2 cup finely diced celery (1 large stalk)

1/2 cup thinly sliced green onion (3 to 4)

1/2 large avacado, cubed

1/2 cup (100 grams) mayonnaise, try homemade mayo

2 tablespoons fresh lemon juice

1/4 cup roughly chopped fresh dill

1/4 teaspoon fine sea salt

4 twists of pepper grinder

1 pound large shrimp (31-40 per pound), peeled and deveined

2 quarts water

1 lemon, cut in half

2 cloves garlic, peeled and gently smashed

1 bay leaf

3 twists pepper grinder

1 ½ tablespoon salt

1/2 teaspoon Cajun seasoning

Directions

Poach the Shrimp

Add water to a pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Put in a steamer basket. (cut up now or later). Add the garlic, bay leaf, pepper, salt, and Cajun seasoning to the shrimp. Bring the liquid to a rolling boil. Add shrimp to steamer basket and cook until pink throughout. Remove to a bowl and refrigerate until ready.

Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator.

Make the Salad

Once the shrimp have cooled, place them in a large bowl with the bell pepper, celery, green onion, mayonnaise, lemon juice, dill, salt, and pepper.

Gently mix the ingredients until they are well combined.

Allow the salad to sit in the refrigerator for at least one hour before serving, which allows the flavors to marinate and develop.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 319
• Total Fat: 21.2g
• Saturated Fat: 3.3g
• Cholesterol: 225.8mg
• Sodium: 464.3mg
• Total Carbohydrate: 4.7g
• Dietary Fiber: 1.2g
• Total Sugars: 1.6g
• Protein: 28.4g