Ingredients
1 pound uncooked shrimp (31-40/pound size) thawed & peeled
2 tablespoons red onion chopped finely
2 sticks celery chopped small
1/2 cup cucumber chopped small
Dressing:
1/2 cup mayo or Miracle Whip
1 tablespoon creamed horseradish
1 tablespoon lemon juice + zest from 1 lemon
1 tablespoon fresh dill chopped
1/4 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Salt & pepper to taste
Instructions
Prep the shrimp (run under cool water to thaw if they're frozen, peel them, and remove the tails). Boil a pot of water to cook them, and fill a medium-sized bowl with cold water and ice cubes. Once the water is boiling, add the shrimp and cook for 2-3 minutes. Drain the shrimp and add them to the ice bath to stop them from cooking further. Let them cool in there for a few minutes prior to draining them and patting them dry with paper towels.
Meanwhile, add all dressing ingredients to a small bowl and stir together thoroughly. Give it a taste and adjust seasonings as needed (this dressing is quite zippy so start with half the horseradish and taste if you're unsure!). Prep the other ingredients (onion, celery, cucumber), and add them to a salad bowl.
Add the shrimp to the salad bowl and toss with the dressing (this makes a lot of dressing so feel free to not use it all if you prefer). I like to chill the salad for 30 minutes or so prior to serving (cover and refrigerate). Serve on a bed of butter leaf lettuce if desired.