Fresh shrimp, tangy mayonnaise-and-mustard dressing, all wrapped in a crusty bun...perfect!
Servings: Makes 8 servings
Ingredients 1 lemon , cut into quarters2 tablespoons plus 1/2 teaspoon salt2 pounds large shrimp , shell on1 cup mayonnaise1/2 teaspoon Dijon mustard1 tablespoon white wine or white wine vinegar1/2 teaspoon freshly ground pepper3 tablespoons minced fresh dill1/2 cup minced red onion1 1/2 cups minced celery (8 stalks)8 hot dog rolls , preferably split on top, grilled or toasted
In a large Dutch oven, bring 5 quarts water, lemon and 2 tablespoons salt to a boil. Add shrimp, reduce heat to medium, and cook, uncovered, 3 minutes, or until shrimp are just cooked through. Using a slotted spoon, transfer to a large bowl of ice water. Let cool; peel and devein.
In a large bowl, stir together mayonnaise, mustard, wine, pepper, 1/2 teaspoon salt, dill, onion and celery.
Stir shrimp into mayonnaise mixture. Use immediately or chill, covered, until ready to serve. Just before serving, spoon about 2/3 cup shrimp mixture into each roll.