Shrimp Salad with Meyer Lemon Sauce

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See original recipe at: artisanslist.com

kept byCindyBogart
recipe byartisanslist.com

Notes:

There were times when Shrimp Salad was the best thing you could ever have. Here is an old recipe that is sure to become your new favorite.

Categories:
- fitness
- food
- food love
- health and beauty
- Healthy
- healthy food
- Salad
- Tasty
- yummy

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Ingredients:

¼ cup good-quality mayonnaise (Duke’s or Hellmann’s)
1 tbsp finely minced preserved Meyer lemon (recipe follows)
1 tsp finely snipped fresh dill
1 lb cooked large shrimp, each cut into two of three pieces
3 celery ribs, each cut lengthwise into three strips, and then diced fine
¼ cup finely-chopped sweet onion
2 tbsp finely-chopped pimiento pepper
salt and finely ground pepper
1 head of lettuce
1 avocado

PRESERVED MEYER LEMON INGREDIENTS

12 small organic Meyer lemons (four to cut into quarters and preserve; four you will squeeze the juice out of and use in the recipe on the first day; and the last four you will squeeze and use in the recipe after three days)
¼ cup kosher salt
1 small cinnamon stick
1 dried red chile
10 whole black peppercorns
olive oil

THE SHRIMP SALAD

In a large bowl, whisk mayonnaise with preserved lemon and dill. Stir in pieced shrimp, diced celery & onion.
Carefully fold in the pimiento.
Add salt and a finely-ground black pepper to suit your taste. Chill.
Serve in lettuce cups with sliced avocado.

PRESERVED MEYER LEMON

Gently wash eight of the lemons. Pat them dry with a towel. Cut four of the lemons into quarters (or eighths, if you like). Juice the other four lemons, throw the skins away, and set juice aside.
Toss the cut lemons with kosher salt. Pack them into a sterilized pint jar, sprinkling the bay leaves, peppercorns, cinnamon stick and chili pepper between layers.
Pour the lemon juice over the salted lemons and spices. (It should fill about halfway–Don’t worry: After three days you’ll add more lemon juice.)
Cap the jar. Shake it up . Set aside in a warm place.
Shake the jar once a day for three days.
Wash the remaining four lemons. Juice them. Pour this juice into the pint jar to completely fill any airspace left in the jar. Top with a little bit of olive oil. Close the jar.
Place the lemons in a dark, cool spot and allow to cure for at least three weeks, or up to a month before using.

See original recipe at artisanslist.com