Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 cups (480ml) water
  • 1 tsp (5g) salt
  • 1 tbsp (15ml) lemon juice
  • 1/2 cup (115g) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.2g) kosher salt
  • 1/4 tsp (1.2g) cracked black pepper
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 2 tbsp (8g) fresh dill, chopped
  • 1 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Bring water, salt, and lemon juice to a gentle boil in a pot.
  2. Carefully drop in the shrimp and cook for 2–3 minutes until they turn opaque and form a 'C' shape.
  3. Immediately plunge the shrimp into a bowl of ice water for 2 minutes to stop the cooking process.
  4. Drain the shrimp thoroughly and pat dry with paper towels.
  5. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until emulsified and glossy.
  6. Add the diced celery, red onion, dill, and parsley to the dressing.
  7. Gently fold in the chilled shrimp using a spatula until evenly coated.
  8. Cover and refrigerate for at least 30 minutes to allow flavors to marry.