Salad:
1 lb. shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 stalk celery, finely diced
2 tablespoon freshly chopped dill
romaine lettuce or greens of choice
Dressing:
1/2 cup mayonnaise
Juice and zest of 1 lemon
1 teaspoon Dijon mustard
Directions:
Preheat oven to 400°F. On a large baking sheet, toss shrimp
with oil and season with salt and pepper.
Bake until shrimp are completely opaque, 5 to 7 minutes.
In a large bowl, whisk together mayonnaise, lemon juice and
zest, and Dijon and season with salt and pepper. Add cooked shrimp, celery, and
dill to bowl and toss until combined.
Serve over lettuce.
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