This is absolutely mouth-watering. It’s a nice, light salad to serve before a heavier lamb or beef entree. The only time consuming part of this is peeling and de-veining the shrimp.

• 4 quarts water, lightly salted
• 36 medium shrimp, shelled and de-veined
• 6 celery stalks cut into l-inch pieces, cut on a slant (///)
• 3 TBS. white wine vinegar
• 2 TBS. Dijon mustard tsp. sugar
• 1 pinch of salt
• 1/3 cup whipping cream
• 1/4 cup fresh dill-or 1 1/2 tsp. dried dill
• 1/3 cup corn oil
• 1 head Bibb or Boston Lettuce
• 1 red onion, thinly sliced
• Freshly ground pepper

Bring water to boil in large pot. Stir in about 1 tsp. of salt and add the shrimp and celery. Cook about 3 minutes or until your shrimp are pink. Drain immediately and cool to room temp. Blend vinegar, mustard, sugar and a pinch of salt in a heavy, small, non-aluminum saucepan. Whisk in the cream and set the pan over a medium heat. Bring just to simmer, stirring constantly. Remove from the heat and stir in the dill. Whisk in the oil in a thin stream. Cover. At this point, you may set this aside and reheat slightly right before you want to put together and serve the salad. Line the salad plates with lettuce leaves. Divide the shrimp and the celery among the plates. Garnish with the onion. Slightly reheat and re-whisk the dressing. Pour over the salads and sprinkle with fresh ground pepper.