Ingredients:

  • 1 lb Large Shrimp (21/25 count), peeled and deveined
  • 1 tsp Kosher Salt
  • 0.25 tsp Baking Soda
  • 1 unit Bay Leaf
  • 0.5 unit Lemon, sliced into rounds
  • 0.5 cup High-quality Mayonnaise
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Old Bay Seasoning
  • 0.5 tsp Celery Seed
  • 0.25 tsp Freshly cracked black pepper
  • 0.5 cup Celery, very finely diced
  • 2 tbsp Red Onion, minced
  • 2 tbsp Fresh Dill, chopped
  • 1 tbsp Fresh Chives, minced

Instructions:

  1. Toss shrimp with 1 tsp salt and 0.25 tsp baking soda in a bowl. Note: Let this sit for 15 minutes to alter the protein pH.
  2. Place shrimp in a saucepan and cover with cold water by an inch.
  3. Add lemon rounds and the bay leaf to the water.
  4. Heat on medium until the water just begins to simmer around the edges.
  5. Remove from heat immediately and cover the pot.
  6. Steep for 2-3 minutes until shrimp are opaque and pink.
  7. Transfer shrimp to an ice bath for 5 minutes until completely cold to the touch.
  8. Whisk mayo, lemon juice, Dijon, Old Bay, celery seed, and pepper in a large bowl.
  9. Fold in the cooled shrimp, celery, onion, dill, and chives.
  10. Chill for 1 hour until the flavors have melded and the dressing thickens.