Shrimp Salad

Shrimp salad…sigh…how can something so right be done so often so wrong? It’s so simple. The perfect summer lunch on a crusty french baguette, with a glass of Rose and some nice fruit, sitting on the deck…well you get my drift.

So here’s the deal, I’m from Florida. That said, I’m a little particular about my shrimp. I can’t think of anything that bugs me more than overcooked shrimp. Well, I can but that’s another story.

Shrimp is easy people, shrimp is your friend. Add to a sizzling hot pan with a kiss of olive oil and saute for 2-3 minutes and you’re done. Drizzle in garlic butter toss with some pasta and you’ve got a meal baby!

If you have any left over you can make shrimp salad. Or you can boil your shrimp. Bring lots of salty water to a rolling boil, add some zataran’s and boil your shrimp for 3 minute’s exactly. Then plunge into ice to stop the cooking and start your salad.

It’s so easy. Here ya go:

• 1 lb peeled and deveined medium shrimp
• 2-3 lemons-I like a lot of lemon
• fresh dill
• salt and pepper
• 1 1/2 tsp mayonnaise
• 1 stick celery diced

Prepare your shrimp and DO NOT overcook. If boiling-3 minutes tops. If grilling or sauteeing, 1 minute on each side should be fine if your grill or pan is hot enough.

Cool shrimp completely. Chop up into rather large chunks. Add lots of dill. Lots.

Add a generous amount of salt and pepper. Don’t be shy. In a small dish mix together mayo and the juice of 2 lemons, I like a real lemony flavor, you can use 1 lemon if you want. Chop up celery and add to shrimp and then toss with dressing.

I brought mine to pic-nic  with friends and listen to some music Creekside in Mill Valley tonight. It was perfect stuffed into a hunk of crusty french bread.

Nothing like good friends, good music and good shrimp salad:-)