Dill Shrimp Salad

 

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.