Lemony Shrimp Salad

• 12 ounces large shrimp, peeled and deveined, cut in half crosswise
• 1/2 cup Roccos Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmanns Low-Fat Mayonnaise Dressing
• Grated zest from 1 lemon
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh tarragon
• 3 large celery stalks, sliced thin on the diagonal
• 1 small red onion, chopped fine
• Salt and freshly ground black pepper

1. Bring a large pot of salted water to a boil.
2. Turn off the heat and stir the shrimp into the water.
3. Poach the shrimp, off the heat, until they are just cooked through, about 2 minutes; drain.
4. Spread the shrimp in a single layer on a large plate or dish.
5. Chill in the refrigerator until very cold, about 1 hour.
6. Whisk the mayonnaise, lemon zest, lemon juice, and tarragon together in a large bowl.
7. Add the chilled shrimp, along with the celery and red onion.
8. Toss gently to combine.
9. Season with salt and pepper to taste.
10. Serve immediately, or chill covered in the refrigerator for up to 24 hours.
11. Fat: 27g (before), 5.8g (after)
12. Calories: 320 (before), 175 (after)
13. Protein: 19g
14. Carbohydrates: 12g
15. Cholesterol: 135mg
16. Fiber: 1g
17. Sodium: 707mg

shrimp, roccos magnificent mayonnaise, lemon, lemon juice, tarragon, celery stalks, red onion, salt

Taken from www.epicurious.com/recipes/food/views/lemony-shrimp-salad-374912 (may not work)