Ingredients:

  • 1 lb Large Shrimp (16/20 count), peeled and deveined
  • 4 cups Water (or light stock)
  • 1 Tbsp Salt (for poaching)
  • 1/2 Lemon, halved (for poaching)
  • 1 tsp Black Peppercorns
  • 1/2 cup Good Quality Mayonnaise
  • 3 Tbsp Fresh Lemon Juice
  • 1 Tbsp Dijon Mustard
  • 1 small Shallot, finely minced
  • 2 stalks Celery, finely diced
  • 2 Tbsp Fresh Dill, chopped
  • 1 Tbsp Fresh Chives, snipped
  • 1 Tbsp Fresh Parsley, chopped
  • 1 tsp Fresh Lemon Zest
  • Salt and Black Pepper, to taste

Instructions:

  1. Prepare Shrimp Poaching Liquid: Bring water, 1 Tbsp salt, the halved lemons, and peppercorns to a rolling boil in a medium saucepan.
  2. Poach Shrimp: Add raw shrimp to the boiling liquid. Cook briefly for 2–3 minutes until pink and opaque. Do not overcook.
  3. Chill Shrimp: Immediately drain the shrimp and plunge them into a bowl of ice water for 1 minute to halt cooking. Drain well and pat thoroughly dry. Chop larger shrimp into 2-3 bite-sized pieces.
  4. Make the Dressing Base: In a large mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, minced shallot, and lemon zest until smooth. Season lightly with salt and pepper.
  5. Add Herbs and Combine: Gently fold in the chopped dill, chives, and parsley. Add the dried, chopped shrimp and finely diced celery to the dressing mixture. Toss gently until everything is evenly coated.
  6. Rest & Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to marry. Serve chilled or at room temperature.