Active Time
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Yield
Serves : 6 to 8
© Anna Williams

How to Make It

Step 1    

Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water.

Step 2    

In a large bowl, dissolve the kosher salt in the water. Add the shrimp and let stand for 30 seconds, then rinse well. Add the shrimp to the boiling water and cook until firm and pink, 2 to 3 minutes. Drain the shrimp and transfer to the ice water to cool. Drain again and pat dry.

Step 3    

In a bowl, beat the cream until stiff. Whisk in the mayonnaise, lime juice and zest, and stir in the celery, dill and chives. Add the shrimp and toss well. Season with table salt and pepper and serve.

Make Ahead

The shrimp salad can be refrigerated for up to 5 hours.

Suggested Pairing

Highlight the sweet shrimp and the tangy dressing with a light, citrusy Riesling from Washington State.

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