12 Servings 10 min Cook
20 Cup Water
3 Tbsp Salt
1 Fruit without seeds Lemons
5 Large Shrimp
2 Cup Light Mayonnaise
1 Tsp Dijon Mustard
1/3 Grams White Wine
1 Tsp Pepper
6 Tbsp Dill
1 Cup, chopped Onions
6 Stalk, medium (7-1/2" - 8" long) Celery
Bring 5 quarts (20 cups) of water, 3 tablespoons 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 barely cooked through.
Remove with a slotted spoon to a bowl of cold water.
Bring the water back to a boil and repeat with the remaining shrimp.
Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, pepper, and dill.
Combine with the peeled shrimp.
Add the red onion and celery.
Taste and adjust the seasonings as necessary.
Serve or cover and refrigerate for a few hours.
