Ingredients

Ingredients

• 2 pounds raw, large peeled and deveined shrimp (21 to 30 per pound; no need to thaw if frozen)
• 2 medium stalks celery, finely chopped (about 2/3 cup)
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt, plus more as needed
• 1 medium English cucumber or 6 Persian cucumbers, thinly sliced crosswise (about 3 cups)
• Freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add 2 pounds raw, large peeled and deveined shrimp. Boil until the shrimp are pink and just opaque, about 1 1/2 minutes for fresh or 3 minutes for frozen. Drain in a colander and run under cold water for about 1 minute to cool. Arrange on a paper towel-lined baking sheet in a single layer and pat dry. Refrigerate while you prepare the dressing.
2. Stir 2 finely chopped medium celery stalks, 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons finely chopped fresh chives, 2 tablespoons finely chopped fresh dill, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, and 1/2 teaspoon kosher salt together in a large bowl.
3. Stir in the shrimp and 1 thinly sliced medium English cucumber. Taste and season with more kosher salt and freshly ground black pepper as needed.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.