Creamy Shrimp Salad

Ingredients

• 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 stalks, chopped, plus 1/2 cup chopped celery leaves, plus more for garnish
• celery leaves
• 1/3 cup chopped green bell pepper
• 1/4 cup finely chopped fresh chives
• 10 to 15 fresh tarragon leaves, finely chopped (about 1/2 teaspoon packed)
• 4 to 5 fresh mint leaves, finely chopped (about 1/4 teaspoon packed)
• 1/2 cup mayonnaise
• 1 1/2 tablespoons Dijon mustard

Steps

1. Place a large bowl of ice water next to the stovetop. Bring 4 cups water to a boil in a medium pot over high; once boiling, reduce heat to medium-low. Squeeze lemon juice into water and add lemon halves to pot. Stir in salt and 1 teaspoon Old Bay.
2. Add shrimp to pot; reduce heat to low and simmer gently until shrimp are bright pink and just cooked through, 2 to 3 minutes. Transfer shrimp using a slotted spoon to prepared ice bath, and let cool; drain. Roughly chop shrimp into bite-size pieces.
3. Stir together celery, celery leaves, bell pepper, chives, tarragon, and mint in a large bowl. Add shrimp and remaining 1 teaspoon Old Bay to the vegetable mixture; toss to coat. Add mayonnaise and Dijon mustard, stirring mixture until evenly coated and well combined. Cover bowl with plastic wrap and refrigerate for about 1 hour before serving. Season with additional salt to taste and garnish with additional celery leaves.