Classic Fresh Shrimp Salad Lettuce Warps

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Shrimp salad is perfectly classic, but some might (wrongly) think it's old school. Ours is far from the gloppy mayo-laden dish from the 80s. We brightened it with red onion, celery, fresh dill and a light mayo dressing with Dijon and lemon zest for zing. 

You can serve it as a salad over some romaine or butter lettuce or in lettuce wraps for lunch or even on toast for dinner. 

INGREDIENTS

FOR SALAD

1 lb. 

shrimp, 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

1. Preheat oven to 400°F. On a large baking sheet, toss shrimp with oil and season with salt and pepper. 
2. Bake until shrimp are completely opaque, 5 to 7 minutes. 
3. In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined. 
4. Serve on bread or over lettuce. 

This article and recipes adapted from this site.

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