->Shrimp 03 <-

12 3 tablespoons plus 1 teaspoon kosher salt

1 lemon cut into quarters

4 pounds large shrimp in the shell (16 to 20 shrimp per pound)

2 cups good mayonnaise

1 teaspoon Dijon mustard

2 tablespoons white wine or white wine vinegar

1 teaspoon freshly ground black pepper

6 tablespoons minced fresh dill

1 cup minced red onion (1 onion)

3 cups minced celery (6 stalks)

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.