Ingredients:

  • 2 quarts Cold Water
  • 1 tbsp Kosher Salt (for poaching)
  • 1 Lemon, halved (for poaching)
  • 1 lb Large Shrimp (Prawns), raw, peeled, and deveined
  • ½ cup Full-Fat Mayonnaise
  • ¼ cup Plain Greek Yogurt
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest (finely grated)
  • ½ cup Celery, finely diced
  • ¼ cup Red Onion, very finely minced
  • ¼ cup Fresh Dill, finely chopped (packed)
  • 2 tbsp Fresh Chives, finely snipped
  • ½ tsp Kosher Salt (or to taste)
  • ¼ tsp Freshly Ground Black Pepper
  • Pinch of Smoked Paprika (optional)

Instructions:

  1. Prepare the Poaching Liquid: Fill a saucepan with 2 quarts of cold water, 1 tbsp of salt, and the two lemon halves. Bring the water to a rolling boil over high heat.
  2. Poach: Once boiling, reduce the heat immediately to medium-low until the water is barely simmering. Add the raw shrimp. Cook for 2–3 minutes, stirring gently, until the shrimp are opaque pink and curled into a 'C' shape.
  3. Chill Immediately: Drain the shrimp into a sieve and transfer them directly into an ice bath for 3–5 minutes to halt the cooking process. Drain thoroughly and pat the shrimp dry with kitchen paper.
  4. Chop the Shrimp: Coarsely chop the cooked shrimp into 3–4 pieces each (they should be chunky). Place the chopped shrimp into a large mixing bowl.
  5. Dice and Prep: Finely dice the celery and mince the red onion. Chop the dill and chives, ensuring they are finely prepared.
  6. Assemble the Dressing: In a separate medium bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, lemon zest, salt, pepper, and smoked paprika (if using). Taste and adjust seasoning or tanginess.
  7. Combine: Add the diced celery, minced red onion, fresh dill, and chives to the bowl with the chopped shrimp. Pour the prepared dressing over the mixture.
  8. Dress and Chill: Gently fold the mixture until everything is just coated (do not over-mix). Cover the bowl and refrigerate for a minimum of 30 minutes. This chilling time is essential for the flavors to marry.
  9. Final Seasoning and Serve: Before serving, give the salad a quick stir and taste again. Adjust with a touch more salt or pepper if the flavor has dulled while chilling. Serve as desired (e.g., on sourdough or in lettuce cups).