LEMONY SHRIMP SALAD
A healthy amount of celery gives this traditionally rich seafood salad a good bit of crunch. The lightened-up lemony mayonnaise dressing would be delicious with any cold, steamed, or poached seafood, including crab, scallops, and lobster. Serves 4
12 ounces large shrimp, peeled and deveined, cut in half crosswise
½ cup Rocco’s Magnificent Mayonnaise or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing
Grated zest from 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh tarragon
3 large celery stalks, sliced thin on the diagonal
1 small red onion, chopped fine
Salt and freshly ground black pepper
1. Bring a large pot of salted water to a boil. Turn off the heat and stir the shrimp into the water. Poach the shrimp, off the heat, until they are just cooked through, about 2 minutes; drain. Spread the shrimp in a single layer on a large plate or dish. Chill in the refrigerator until very cold, about 1 hour.
2. Whisk the mayonnaise, lemon zest, lemon juice, and tarragon together in a large bowl. Add the chilled shrimp, along with the celery and red onion. Toss gently to combine. Season with salt and pepper to taste. Serve immediately, or chill covered in the refrigerator for up to 24 hours.
