Jumbo Shrimp Salad Recipes

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Steps:

• Bring a large saucepan of water to the boil. Add the jumbo shrimp and cook until they turn pink and curl up.
• Drain the jumbo shrimp, plunge at once into a large bowl of iced water and set aside to cool. Peel the cooled shrimp.
• Toss together the peeled shrimp, tomato, green pepper and onion.
• Dry-fry the cumin seeds in a small, heavy-based frying pan stirring often until slightly browned.
• Sprinkle the dry-fried cumin seeds over the jumbo shrimp salad.
• Mix together the olive oil and red wine vinegar. Season with salt and freshly ground pepper.
• Toss the shrimp salad with the olive oil dressing. Serve.