Ingredients
Salad
1 lb. medium shrimp, peeled, deveined
1 Tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Dressing & Assembly
1/2 cup mayonnaise
Zest and juice of 1 lemon
1 tsp. Dijon mustard
1/4 red onion, finely chopped
1 celery rib, finely chopped
2 Tbsp. finely chopped fresh dill
Toasted bread or butterhead or romaine lettuce leaves, for serving
How to:
Salad
Arrange a rack in center of oven; preheat to 400°. On a large baking sheet, toss shrimp with oil; season with salt and pepper.
Bake shrimp until completely opaque, 5 to 7 minutes. Transfer to a wire rack and let cool slightly.
Dressing & Assembly
In a large bowl, whisk mayonnaise, lemon zest and juice, and mustard; season with salt and pepper. Add cooked shrimp, onion, celery, and dill and toss until combined.
Serve on bread or over lettuce.