Ingredients
For salad
- 1 lb. shrimp/prawn, peeled and deveined
- 1 Tbsp. extra-virgin olive oil
-
Kosher salt
-
Freshly ground black pepper
- 1/4 red onion, finely chopped
- 1 stalk celery, finely chopped
- 2 Tbsp. freshly chopped dill
-
Toasted bread or butterhead or romaine lettuce, for serving
For dressing
- 1/2 c. mayonnaise
-
Juice and zest of 1 lemon
- 1 tsp. Dijon mustard
Directions
- Preheat oven to 400°F. On a large baking sheet, toss shrimp/prawn 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/prawn, red onion, celery, and dill to bowl and toss until combined.
- Serve on bread or over lettuce.
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