Ingredients
Poaching The Shrimp
water
2 bay leaves
½ lemon
salt
16 jumbo tiger shrimp peeled and deveined (thawed if frozen)
Additional Ingredients
1 Cubanelle pepper finely diced (sweet)
½ red onion finely diced
2 jalapeños finely diced
½ tablespoon lemon zest
3 tablespoons chives finely chopped
¼ cup dill finely chopped and fresh
⅓ cup mayo I use Vegenaise
2 teaspoons Dijon mustard
1 tablespoon relish
salt and pepper to taste
Instructions
NOTE: If your shrimp are not already peeled and deveined, you can do this after they are poached.
Add about 4 cups of water to a large pot. Add the bay leaves, squeeze in the lemon juice and the squeezed lemon half, and a big pinch of salt. Bring to a boil over high heat.
Once the water boils, turn off the heat and add the raw shrimp. Cover the pot with a lid and cook for 3 minutes or until the shrimp curl into themselves and turn pink. Meanwhile, prepare a large bowl of ice water.
After 3 minutes, transfer the shrimp with a spider (or small strainer) to the ice water. Let the shrimp chill for 1 to 2 minutes, then transfer to a plate and set aside.
Add the pepper, onion, jalapeño (if using), lemon zest, chives, dill, mayo, mustard, relish, and season with salt and pepper. Add the peeled, chilled shrimp.
Toss everything together and enjoy!