Ingredients

• 2 pounds large shrimp (31-35 per pound), shell-on and deveined (see note)
• 1/2 cup mayonnaise, best quality such as Hellman’s or Duke’s
• 1-1/2 teaspoons Old Bay seasoning
• 2 teaspoons white wine vinegar
• 1/4 teaspoon Worcestershire sauce
• 1/2 cup finely diced celery
• 1/4 cup finely sliced scallions, white and green parts

Preparation

1. Bring a large pot of water to a boil over high heat.
2. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes (the water needn’t return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking.
3. Shell the shrimp and devein if necessary.
4. In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce.
5. Stir in the cooked shrimp, celery and scallions.
6. Taste and adjust seasoning if necessary.
7. Chill in the refrigerator until ready to serve.

Cook’s Note

• If using cooked PEELED shrimp, you’ll need just 1 pound.
• The salad will keep for 2 days, covered, in the refrigerator.