Ingredients:

  • 1.5 lbs large shrimp, peeled and deveined (21/25 count)
  • 1 lemon, halved
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 2 tbsp sea salt
  • 0.5 cup high-quality mayonnaise
  • 0.25 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh dill, finely chopped
  • 2 stalks celery, finely diced
  • 0.25 cup red onion, finely minced
  • 0.5 English cucumber, deseeded and diced

Instructions:

  1. Prepare a court-bouillon by bringing a large pot of water to a boil with the halved lemon, bay leaves, peppercorns, and sea salt.
  2. Add the shrimp to the pot and turn off the heat immediately. Let the shrimp sit for 3 to 5 minutes until they are opaque pink and form a loose C shape.
  3. Transfer the shrimp immediately to a large bowl of ice water for 5 minutes until they are cold to the touch.
  4. In a separate bowl, combine 0.5 cup mayo, 0.25 cup yogurt, 1 tbsp Dijon, 1 tsp Old Bay, and 2 tbsp dill until the mixture is velvety and pale orange.
  5. Pat the chilled shrimp dry with paper towels. Fold the chilled shrimp and diced vegetables into the dressing bowl until every piece is evenly coated.
  6. Refrigerate for at least 30 minutes until the flavors have melded and the aroma is bright and herbal.