This tasty shrimp plate of mixed greens from the Barefoot Contessa herself–Ina Garten–is made with shrimp, mayo, mustard, vinegar, and that's just the beginning. Incredible for picnics, informal breakfast, showers.

Rich yet not gloppy. Light yet not self-denying. What's more, simple peasy to make yet rich to observe. That is the thing that we think about this shrimp plate of mixed greens, which is going to shake your reality. Furthermore, your mixed drink party. What's more, your work lunch pivot.

This formula resembled the ideal expansion to my pre-wedding party lunch get-together menu, so I chose out it an attempt. The new dill hoists this formula to something extremely exceptional—deserving of a wedding party or some other uncommon occasion, yet simple enough to put together for an easygoing summer lunch or supper.

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  • 3 tablespoons kosher salt, plus 1 teaspoon
  • 1 lemon, cut into quarters
  • 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
  • 2 cups store-bought or homemade mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons good white wine or white wine vinegar
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons minced dill leaves
  • 1 cup minced red onion (1 onion)
  • 3 cups minced celery (about 6 stalks)
  • A few gratings of lemon zest (optional)

1. Bring 5 quarts water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through. Use a slotted spoon to transfer the shrimp to a bowl of cool water.

2. Bring the water back to a boil and repeat with the remaining shrimp. When cool enough to handle, peel and devein the shrimp and place in a large bowl.

3. In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, the pepper, and dill. Add as much of the dressing as you like to the peeled shrimp along with the red onion, celery, and lemon zest, if using, and gently toss. Taste and adjust the seasonings accordingly. Serve immediately or cover and refrigerate for a few hours.

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