Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 cups (950ml) water
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black peppercorns
  • 1 bay leaf
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) chopped fresh dill
  • 1 tablespoon (15ml) chopped fresh chives
  • 1 celery stalk, finely diced
  • ¼ cup (30g) finely diced red onion
  • 1 tablespoon (15ml) Dijon mustard
  • ¼ teaspoon (1.25ml) paprika
  • Salt and freshly ground black pepper to taste
  • ¼ cup (30g) finely chopped parsley (optional)

Instructions:

  1. Bring water, salt, peppercorns, and bay leaf to a boil in a large saucepan. Add the shrimp and cook until pink and opaque, about 2-3 minutes.
  2. Immediately drain the shrimp and rinse under cold water to stop the cooking process.
  3. Roughly chop the cooled shrimp into bite-sized pieces.
  4. In a mixing bowl, whisk together the mayonnaise, lemon juice, dill, chives, celery, red onion, Dijon mustard, and paprika.
  5. Gently fold the chopped shrimp into the dressing. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled on croissants, lettuce cups, or crackers. Garnish with fresh parsley (optional).