Patio Shrimp Salad Recipes
SHRIMP SALAD
Steps:
- Bring 5 quarts of 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. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk 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.
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- Thaw the shrimp, if frozen. Preheat a grill to medium-high heat (375 to 450 degrees). If using wooden skewers, soak them for at least 20 minutes while you are preheating and prepping.
- Pat the shrimp dry with a paper towel or clean towel. Place it in a bowl and add the olive oil, smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Mix to combine. Thread the shrimp onto the skewers, alternating direction of the tails and making the shrimp just touch each other (so they don’t spin when flipping the skewers).
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