Ingredients:

  • 1 lb (450 g) Cooked Shrimp (medium size, peeled, deveined)
  • 3 medium Celery Stalks, finely diced
  • 1/4 cup (30 g) Red Onion, very finely minced
  • 2 Tbsp (5 g) Fresh Dill, finely chopped
  • 1 Tbsp (2 g) Fresh Chives, finely snipped
  • 1/2 cup (120 ml) Full-fat Mayonnaise
  • 1 Tbsp (15 ml) Whole Grain Dijon Mustard
  • 1 Tbsp (15 ml) Freshly Squeezed Lemon Juice
  • 1 tsp (5 ml) Apple Cider Vinegar
  • 1/2 tsp Fine Sea Salt (or to taste)
  • 1/4 tsp Freshly Ground Black Pepper (or to taste)
  • Pinch of Smoked Paprika (optional)

Instructions:

  1. If using raw shrimp, briefly poach them in simmering, salted water with a squeeze of lemon until pink and just opaque (about 2-3 minutes). Immediately drain and plunge into ice water to stop cooking. Drain well and pat completely dry. Roughly chop the cooked shrimp into bite-sized pieces, reserving some smaller pieces for texture.
  2. Finely dice the celery stalks and mince the red onion. Place these diced vegetables in a large mixing bowl.
  3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, salt, pepper, and smoked paprika (if using) until well combined. Taste and adjust seasoning.
  4. Add the prepared shrimp, fresh dill, and chives to the bowl containing the dressing and vegetables.
  5. Using a rubber spatula, gently fold all ingredients together until just combined. Avoid over-mixing to prevent crushing the shrimp.
  6. Cover the bowl and refrigerate for at least 30 minutes. This crucial step allows the flavours to marry and the salad to firm up slightly.
  7. Before serving, give the salad a final gentle stir and taste one last time for salt and pepper.