Shrimp Salad With Butter Lettuce And Pumpernickel Bread Recipe

• 1 1/4 pounds shrimp, shell on
• 1 lemon, quartered
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons lemon juice
• 1/4 cup chopped dill
• 1 tablespoon chopped chives
• Salt and pepper
• 4 butter lettuce leaves
• 4 slices pumpernickel bread

1. Bring five quarts of water to a boil. Add shrimp and lemon quarters. Boil until just cooked through, about 3 minutes. Drain, cool, devein and peel shrimp. Cut shrimp into 1/2 inch pieces.
2. In a large bowl, whisk together mayo, mustard, and lemon juice. Whisk in chives and dill. Add shrimp and gently toss to coat. Add salt and pepper to taste.
3. Top each of four plates with a piece of piece of pumpernickel and a leaf of butter lettuce. Divide shrimp equally among butter lettuce leaves.

shrimp, lemon, mayonnaise, mustard, lemon juice, dill, chives, salt, butter, bread

Taken from www.seriouseats.com/recipes/2011/06/shrimp-salad-with-butter-lettuce-and-pumpernickel-bread-recipe.html (may not work)