Tender shrimp, sweet green peas, crisp celery, dill pickles, and fresh herbs are tossed in a creamy lemon-Dijon dressing for a refreshing salad that’s perfect for warm-weather lunches, picnics, potlucks, or a light supper. Preparing the salad several hours ahead allows the flavors to meld, creating an even more flavorful dish.

Ingredients

Salad

• 1 1/2 pounds small or medium shrimp, peeled, deveined, and tails removed
• 12 ounces frozen sweet peas, thawed and well drained
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped dill pickles
• 2 tablespoons finely minced red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill

Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 1/2 tablespoons Dijon mustard
• 2 to 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon sugar or honey
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Bring a medium saucepan of water to a boil. Add 1 tablespoon kosher salt and the juice of 1 lemon. Drop the squeezed lemon halves into the water. Add the shrimp and cook for 2 to 3 minutes, or until just pink and opaque.
2. Immediately transfer the shrimp to an ice bath to stop the cooking. Drain thoroughly and pat dry with paper towels.
3. If the shrimp are large, cut them into bite-sized pieces.
4. Spread the thawed peas on a clean kitchen towel or several layers of paper towels and gently pat dry to remove excess moisture.
5. In a large mixing bowl, combine the shrimp, peas, celery, dill pickles, red onion, parsley, and dill.
6. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, 2 tablespoons of the lemon juice, sugar (or honey), celery seed, garlic powder, salt, and pepper until smooth. Taste and add the remaining lemon juice if desired.
7. Pour the dressing over the shrimp mixture and gently fold until everything is evenly coated.
8. Cover and refrigerate for at least 2 hours, preferably 4 hours, before serving.
9. Taste and adjust the seasoning with additional salt, pepper, or lemon juice just before serving.

Cook’s Notes

• Do not overcook the shrimp or they will become tough and rubbery.
• Make sure the peas are completely thawed and well dried to keep the dressing thick and creamy.
• For a Chesapeake-inspired variation, add 1 teaspoon of Old Bay seasoning to the dressing.
• A few tablespoons of finely diced red bell pepper add color and a subtle sweetness.
• The salad may be prepared up to one day in advance and refrigerated until ready to serve.

Serving Suggestions

• Serve on crisp butter lettuce leaves.
• Fill buttery croissants for an elegant luncheon sandwich.
• Spoon into halved avocados or ripe tomatoes.
• Serve with toasted sourdough, buttery crackers, or a fresh fruit salad.

Beverage Suggestions

• Sauvignon Blanc
• Pinot Grigio
• Dry Riesling
• Freshly brewed iced tea
• Sparkling water with lemon