Shrimp and Dill Salad

This is my Go-To Summer Salad.  And also where I learned the delectable art of roasting shrimp.  This salad is so lucious, from the shrimp to the dressing.  A perfect meal for a hot, humid summer day.  I make it over and over during the warm months.

Roasting shrimp, regardless of the size, brings a whole new dimension to the flavor of shrimp.  I'll never boil shrimp again.  The celery and onion bring a delightful crunch, and the dressing is a swirling flavor of orange zest and fresh dill.

I have made this salad using jumbo shrimp (12/15s) to the small 51-60s.  For the cost, I'd just as soon go with the smaller size without any sacrifice of flavor.  The larger shrimp might make a prettier presentation plated on a leaf of lettuce, but I think these smaller ones look just as good, knowing, that is, just how wonderful they taste.

SHRIMP and DILL SALAD (serves 2-3)

1 pound uncooked shrimp, any size, shelled and deveined
olive oil
coarsely ground black pepper
1/4 cup finely minced celery
2 Tbsp finely minced red onion
2 Tbsp mayo
1/2 tsp orange zest
1 Tbsp freshly-squeezed orange juice
1 1/2 tsp chopped fresh dill

Turn your broiler on high.  Drizzle shrimp with olive oil and black pepper.  Broil for 3-8 minutes, depending on size of shrimp (for the 51-60s, mine cooked in 3 minutes, stirring halfway in between).  Don't overcook or the shrimp will be tough instead of supple.  Let cool to room temperature, or chill until ready to dress.

Mix the mayo, juice, zest, and dill.  In a separate bowl, mix the cooked shrimp, celery, and red onion.  Add dressing and mix.  Refrigerate until chilled.  Serve on a bed of lettuce.

Recipe Source:  Adapted from Ina Garten, The Barefoot Contessa