Shrimp Salad

Simmering the shrimp in a flavor packed broth with fresh herbs is worth the wait. Serve on salad greens or as I did here, on toasted ciabatta rolls.

Recipe

1 lb. extra large shrimp (21-25 per pound), peeled, deveined
1/4 c. + 1 T. fresh lemon juice from 2-3 lemons, spent halves reserved
5 sprigs fresh parsley + 1 tsp. minced fresh parsley leaves
3 sprigs fresh tarragon + 1 tsp. minced fresh tarragon leaves
1 tsp. whole black peppercorns + ground black pepper
1 T. sugar
Kosher salt
1/4 c. mayonnaise
1 small celery rib , minced (about 1/3 c.)
1 small shallot, minced (about 1 T.)

In a medium saucepan combine the shrimp, 1/4 c. of the lemon juice, the reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 tsp. salt with 2 c. cold water. Place over medium heat and cook the shrimp, stirring several times, until pink and firm to the touch, about 6 to 7 minutes (the water should be just bubbling around the edge of the pan). Remove the pan from the heat, cover, and let the shrimp sit in the broth for 2 minutes.

Drain the shrimp and rinse with cold water, or put in a medium bowl with ice water to stop the cooking; chill thoroughly, about 3 minutes. Pat shrimp dry with paper towels.

In a medium bowl, whisk together the mayonnaise, celery, shallot, remaining 1 T. lemon juice, minced parsley and tarragon.

Cut the shrimp in half lengthwise and then each half into thirds. Add the shrimp to the mayonnaise mixture and toss to combine. Season with salt and pepper to taste. Serve over salad greens or on buttered and grilled buns.