Current mood:	thankful
Current music:	Sly & the Family Stone--I Want To Take You Higher

Food Find
Because I'm an avid foodie, I'll be regularly sharing my food finds on my journal. It may be a recipe for one of my favorite dishes, a new restaurant I've discovered, or my favorite item from a particular restaurant.

Today, it's a recipe for a delicious Shrimp Salad. This dish will make a great addition to any Labor Day backyard barbecue. Enjoy!

Shrimp Salad

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

1. Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan.

2. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through.

3. Remove with a slotted spoon to a bowl of cold water.

4. Bring the water back to a boil and repeat with the remaining shrimp.

5. Let cool; then peel, and devein the shrimp.

6. In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.

7. Combine with the peeled shrimp.

8. Add the red onion and celery and check the seasonings.

9. Serve or cover and refrigerate for a few hours.