Begin by poaching the shrimp. In a large stockpot, combine 8 cups of water, the juice of 1 lemon along with the halved lemon, 1 bay leaf, 4 peppercorns, and 1 tablespoon of kosher salt. Bring this mixture to a boil, allowing the flavors to meld together.
Once the water is boiling, turn off the heat and add 1 pound of shrimp to the pot. Let them sit in the hot water for 3 to 4 minutes until they turn opaque and are firm to the touch. Try not to overcook!
After poaching, quickly transfer the shrimp to an ice-water bath to immediately stop the cooking process. This ensures they stay tender. Drain them after they cool and place them on a plate lined with paper towels.
Now, let's whip up the dressing! In a small bowl, whisk together ½ cup mayonnaise, ¼ cup chopped fresh dill, the juice from 2 tablespoons of lemon, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Make sure it's well blended.
In a large bowl, combine the cooled shrimp with ½ cup minced celery, ½ cup minced red onion, and 2 tablespoons minced chives. This mix will add so much flavor and texture!
Pour the dressing over the shrimp and vegetables. Gently toss everything together until the shrimp and veggies are well coated. It's important to handle this delicately to keep the shrimp intact.
Before serving, taste your salad. You might want to adjust the seasoning with extra salt or pepper. Then, cover and chill it in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully.
When you’re ready to serve, you can add more fresh dill and chives on top. Serve the Shrimp Salad on a bed of lettuce, in croissants, on rolls, or with crackers.
Enjoy the refreshing flavors and the satisfaction of a meal that feels both light and indulgent!
