Deli-Style Shrimp Salad Sandwich

INGREDIENTS

FOR POACHING THE SHRIMP

• 1.5 pounds shrimp (680g) 31-40 count shrimp – peeled, deveined, and tails removed
• 1/2 teaspoon baking soda
• 1/2 teaspoon Diamond Crystal Kosher salt
• 8 cups (1920g) water
• 1 tablespoon (15g) fresh lemon juice
• 2 teaspoons (6g) Old Bay seasoning

FOR THE SAUCE

• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 1 tablespoon dill - minced, plus more to taste
• 3/4 cup (180g) mayonnaise
• 1/2 teaspoon (2g) Old Bay seasoning
• 1 teaspoon (3g) celery seed
• 2 ounces lemon juice
• 2 teaspoons (10g)Dijon mustard
• salt and pepper - to taste

DIRECTIONS

Poaching the shrimp

1. Mix the shrimp well with the baking soda, salt, and Old Bay seasoning and set aside. Wait 15-20 minutes until boiling. While the shrimp are sitting in the brine, mix the sauce.
2. Prepare a large bowl of ice water for shocking the shrimp and set aside.
3. Add the water and lemon juice to a large pot and bring to a boil.
4. Add the shrimp to the pot and cook for 90 seconds or until they turn slightly opaque. Place the shrimp immediately into the ice water bath to stop the cooking process. Drain the shrimp in a colander and pat dry with paper towels.

For the sauce

1. In a large bowl, mix together all of the ingredients. Taste test and adjust salt and pepper if required.
2. Add the shrimp to the sauce and coat well. Cover with plastic wrap and refrigerate for at least 2 hours but prefarbly overnight to let the flavors meld.
3. The next day, for a dryer salad, strain the shrimp through a colander to drain the liquid. Serve immediately. Enjoy!