2) On a large plate or salad bowl, arrange chopped iceberg lettuce as the base. 3) Evenly distribute bay shrimp, hard-boiled eggs, cherry tomatoes, cucumber slices, red onion, and avocado on top ...

Add the shrimp and cook for 2–3 minutes, until they turn pink and are cooked through. Cool the Shrimp: While the shrimp are cooking, prepare an ice water bath.

4 cups water 1 large lemon, halved 1 tablespoon kosher salt, plus more to taste 2 teaspoons Old Bay seasoning, divided 2 pounds small (51- to 60-count) peeled and deveined raw shrimp 2 celery ...

Directions Stir together the mayonnaise, celery, dill, chives, lemon juice and salt in a large bowl. Add the shrimp to the bowl and gently stir to combine. Heat a large cast-iron skillet over ...

To prepare shrimp: Place shrimp, lemon, dill, allspice, bay leaf, garlic, onion, red pepper, beer and salt in a pot; bring to a boil. Remove from heat and let stand for 5 minutes.

Mark Bittman’s spicy shrimp salad with mint, a recipe from 1998, still packs a fresh, lemony punch.