Shrimp Salad

Ingredients

• 1 pound large shrimp* (16-21 count, peeled and deveined, thawed if frozen)
• ½ cup plain Greek yogurt (low-fat or full-fat)
• ¼ cup diced dill pickles (any kind you like)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon whole-grain mustard
• 1 ½ teaspoons kosher salt
• ⅛ teaspoon freshly ground black pepper
• 1 yellow bell pepper (¼-inch diced (or red or orange bell pepper))
• 2 green onions (very thinly sliced)
• 3 tablespoons minced fresh chives, dill, tarragon, or a mix

Steps

1. 1

   Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice water and keep near the stove. Add the shrimp to the water all at once and cook until they just turn pink and curl into a C shape, about 2 minutes. Immediately transfer the shrimp to the ice bath using a spider or fine mesh strainer. Chill the shrimp fully, then drain and pat dry.

2. 2

   Meanwhile, in a medium bowl, combine the yogurt, pickles, lemon juice, olive oil, mustard, salt, and pepper until smoothly incorporated.

3. 3

   Place the shrimp in a large bowl along with the bell pepper and green onions. Add the dressing, stir gently to combine, then stir in the chives or dill. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.