Shrimp Salad

 This recipe makes 12 servings.  We halve it when we make it.

3 T. plus 1 t. kosher salt

1 lemon cut into quarters

4 pounds large shrimp in the shell

2 c. mayonnaise

1 t. Dijon mustard

2 T. white wine

1 t. ground black pepper

6 T. minced fresh dill

1 c. minced red onion

3 c. minced celery

1. Bring 5 quarts of water, 3 T. salt and the lemon to a boil in a large saucepan.  Add half the shrimp and reduce the heat to medium.  Cook uncovered for only 3 minutes or until the shrimp are just cooked through.  Remove the shrimp with a slotted spoon to a bowl of ice water.
2. Repeat with the remaining shrimp.  Let cool then peel and devein the shrimp.
3. In a separate bowl, whisk together the mayonnaise, mustard, wine, salt , pepper and dill.
4. Combine with the peeled shrimp.  
5. Add the red onion and celery and check the seasonings.
6. Cover and refrigerate for a few hours.