My Shrimp Salad is to die for! It’s light and flavorful, and will have you coming back for more! Whenever you buy shrimp, whether fresh or frozen, look for the number on the package. This package of frozen shrimp had a 41-50 count. This indicates the size of the shrimp and the number of shrimp of this size that make up a pound. The smaller the number, the larger the shrimp will be. I also look for shrimp that have been deveined (even if they have the tails and shells still on) to make my life easier.

I’m always watching experienced chefs to learn new techniques and tips, and boy, do I have one for this dish! I learned this from Chef Billy Parisi, one of my favorites.

You know how I feel about cooking with fresh herbs; this is no exception. Today’s dish will have fresh dill, so using the tip for cooking the shrimp, using a secret ingredient that’s right on point. I boiled the shrimp for 90 seconds in fresh lemon juice and pickling spice. Those flavors penetrate the shrimp and give them an amazing depth of flavor.

Oh, because we are both Silcilan, you know there’s going to be fennel in this dish as well.

Prep Time: 45 minutes (includes 90 seconds for boiling shrimp)
Total Time: 45
Yields: 4 to 6 servings
Equipment: 1 (3-qt) saucepot, chef’s knife, cutting board, 3 large mixing bowls, mesh sieve, spider (large slotted spoon), cook’s spoon

Ingredients:
1 bag of (41-50 count (1 pound) frozen deveined shrimp, substitute fresh shrimp, devein, and remove the shells and tails.
2 large lemons
2 tablespoons of pickling spice, substitute with homemade
2 ribs of celery, small dice
1 medium-sized shallot, minced, or substitute a red onion
3 Haas avocados, small dice
1 mini sweet red bell pepper, seeded, small dice
1 mini sweet orange bell pepper, seeded, small dice
1/4 cup of fennel bulb, small dice
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1/4 cup of fresh dill, reserve half for garnish
1/2 cup (approx.) of good mayonnaise, cold

Instructions:
While the shrimp thaw in a large bowl, move forward, start dicing the vegetables, and add them to a large mixing bowl. Do not prep or add the avocados, fresh dill, fresh lemon juice, kosher salt, and black pepper. This will be done later.

Next, remove all the shells and tails from the shrimp and place them into another large bowl. Give them a good rinse under cold water and drain well.

In the meantime, fill a saucepot just over half full with water. Cut a lemon in half, squeeze the juice and the lemon halves into the pot. Add the pickling spice. Turn the heat on medium-low and bring the liquid to a boil slowly, allowing the flavors to incorporate and season the water.

In another large bowl, add ice and water, and set aside. Add the shrimp to the pot once the water is boiling. Boil for 90 seconds. Remove the pot from the heat. Using a spider, remove the shrimp and transfer them to the ice bath. Discard the lemon halves. The pickling spice should all fall to the bottom of the bowl. Next, transfer the shrimp to a large plate lined with paper towels. Pat the tops dry too. Again, transfer to another clean and dry plate and refrigerate until ready to use.

To the vegetables, add the mayonnaise, juice from the remaining lemon, fresh dill, Kosher salt, and fresh ground black pepper. Finally, add the cold shrimp and diced avocado and toss gently to combine. Refrigerate until ready to serve.

There you have it, my Shrimp Salad.

Notes:
Ways to serve:
1) Baby Butter lettuce cups filled with shrimp salad
2) Ciabatta Bread, sliced and pan-toasted in E.V.O.O. with the butter lettuce and shrimp salad on top.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/