Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 cup mayonnaise
  • 1 tbsp prepared horseradish, drained
  • 1/4 cup celery, finely diced
  • 2 tbsp shallot, minced
  • 1/4 tsp smoked paprika
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp black pepper

Instructions:

  1. Bring a pot of salted water to a very gentle simmer. Add the shrimp and cook for 2–3 minutes until opaque and curled into a 'C' shape. Immediately remove with a slotted spoon and plunge into an ice bath. Pat dry with paper towels.
  2. In a medium mixing bowl, whisk together the mayonnaise, horseradish, lemon juice, and smoked paprika until smooth. Fold in the minced shallots and diced celery.
  3. Add the chilled, dried shrimp to the dressing. Gently fold in the fresh dill and parsley until evenly coated. Cover and refrigerate for at least 1 hour before serving.