Citrus and Herb Shrimp Salad

(recipe serves 8)


Two pounds large shrimp


One small fennel bulb, sliced thin on a mandolin
1 C celery, diced small
One small red pepper, diced small
Half a red onion, diced small, rinsed and dried

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For shrimp:

Place shrimp in a pot of boiling water that has been seasoned with 2 t salt, 1 t red pepper flakes, 3-4 bay leaves, and the juice of one lemon. Cook until shrimp are just firm to the touch. Drain and cool. Remove peels and dice.

For dressing:

1 C mayo
2 T Dijon
1/2 t celery seed
1/4 t salt
1/2 t pepper
Zest of one lemon
Zest of one lime
Zest of half an orange
Pinch of fresh parsley, cilantro and dill (be generous!)

Combine all ingredients in the bowl of a food processor fitted with the steel blade. Process until smooth. Chill.

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For serving:

Combine shrimp, fennel, celery, red pepper and red onion in a bowl. Add dressing until desired consistency is achieved. (You may not use all the dressing.) Adjust seasoning with salt and cracked pepper. Mound shrimp salad on avocado halves, crostini or lettuce.



    1. Good morning Jules!
      Had them a second time last night. Very good.
      Tom and I are off to Philly for a visit with friends. They joined us at your home in Panicale for our celebration. Foodies too.

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