Shrimp Salad Recipe - NYT Cooking

Using plenty of lemon —  both the zest and juice — is the secret to this tangy, creamy shrimp salad If you’re using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like.
Using plenty of lemon —  both the zest and juice — is the secret to this tangy, creamy shrimp salad. If you’re using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you’re starting with precooked shrimp, you can skip the first step entirely. The salad can be made and refrigerated for up to 6 hours before serving.

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