This is perfect as a sandwich filling as well as a salad when you want to mix it up a little. The shrimp are seasoned with creamy mayonnaise and lemon.
Makes: 2 servings || Takes: 20 Minutes
1 lb. shrimp, peeled and deveined
1 tbsp. olive oil
Freshly ground black pepper
1/4 red onion, finely chopped
1 stalk celery, finely chopped
2 tbsp. minced dill
Butterhead or romaine lettuce, for serving
1/2 c. mayonnaise
Juice and zest of 1 lemon
1 tsp. dijon mustard
Preheat oven to 400°F and mix the shrimp with olive oil on a large baking sheet. Season with salt and pepper and bake until shrimp are completely opaque (5-7 minutes).
In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon mustard. Season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to the bowl and toss to combine. Serve on bread or over lettuce.