Ingredients:

  • 450 g (1 lb) large raw shrimp (31/40 count), peeled and deveined
  • 1 litre (4 cups) water
  • 2 tsp sea salt (for poaching)
  • 1 bay leaf (dried or fresh)
  • 4 slices of fresh lemon (for poaching)
  • 120 ml (½ cup) high-quality mayonnaise
  • 60 ml (¼ cup) plain Greek yogurt (full fat preferred)
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon zest (about 1 large lemon)
  • 3 tbsp fresh lemon juice (about 1 large lemon)
  • 1 stalk celery, finely diced
  • 2 tbsp finely minced red onion or shallots
  • 4 tbsp fresh dill, roughly chopped
  • 1 tbsp fresh chives, snipped
  • ½ tsp black pepper (freshly cracked)
  • ¼ tsp kosher salt (plus more to taste)

Instructions:

  1. Prepare the Poaching Liquid: In a saucepan, combine the 1 litre of water, 2 tsp salt, bay leaf, and lemon slices. Bring the liquid to a rolling boil over medium-high heat.
  2. Poach the Shrimp: Reduce the heat slightly to maintain a gentle simmer. Add the raw shrimp and cook for 2–4 minutes, or until the shrimp turns opaque pink and curls slightly. Crucial Cue: As soon as they are fully pink, they are done.
  3. Shock the Shrimp: Immediately drain the shrimp in a colander. Transfer the hot shrimp directly into a prepared ice bath (a large bowl filled with ice and water) to stop the cooking process instantly. Allow the shrimp to cool completely (about 5 minutes).
  4. Dry and Dice: Remove the chilled shrimp from the ice bath and pat them thoroughly dry with kitchen paper. Roughly chop the shrimp into ½ inch (1 cm) pieces. Set aside in the mixing bowl.
  5. Chop the Aromatics: Finely dice the celery and red onion/shallot, ensuring the pieces are small and uniform. Measure and chop the fresh dill and chives.
  6. Whisk the Dressing: In a separate medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon zest, lemon juice, pepper, and ¼ tsp kosher salt until smooth and creamy. Taste and adjust the tang level if necessary.
  7. Combine Ingredients: Add the chopped shrimp, diced celery, minced red onion, fresh dill, and chives to the large mixing bowl.
  8. Dress the Salad: Pour about three-quarters of the prepared dressing over the shrimp mixture. Gently fold the ingredients together using a spatula until everything is evenly coated. Avoid aggressive mixing.
  9. Taste and Adjust: Taste a spoonful. Add the remaining dressing if you prefer a creamier salad, or add a pinch more salt/pepper/lemon juice to brighten the flavour.
  10. Chill: Cover the mixing bowl and refrigerate for at least 30 minutes. This chilling period is non-negotiable, allowing the flavors to marry properly before serving.