Shrimp Salad

Adapted from Cook’s Illustrated

1 pound extra large shrimp (21–25 shrimp per pound), peeled
2 cups cold water
1/4 cup fresh lemon juice and another tablespoon fresh lemon juice (usually 1 large lemon is enough)
1 teaspoon salt
Reserved halves of the lemon, cut into quarters
5 sprigs of parsley
About 1 teaspoon minced parsley leaves
3 sprigs fresh tarragon
About 1 teaspoon minced tarragon leaves
1 teaspoon whole black peppercorns
1 tablespoon sugar
1/4 cup mayonnaise
2 tablespoons finely minced shallot
1 stalk celery, minced
Salt and pepper to taste

When you're done cooking the shrimp, you will need a medium bowl filled with ice water at hand, so you should get this ready in advance, being prepared to add more ice if you have to when the shrimp is done.

To make the dressing, whisk the mayonnaise, shallot, celery, 1 tablespoon lemon juice, minced parsley, and minced tarragon in a medium bowl. If you make this in advance, cover the bowl and refrigerate it.

Fill a medium saucepan with 2 cups cold water and add the shrimp, 1/4 cup lemon juice, salt, lemon quarters, parsley sprigs, tarragon sprigs, peppercorns, and sugar. Bring to a boil over high heat. As soon as the water begins to bubble (but before it fully boils), take the pan off the heat, cover it, and let it sit for about 5 to 7 minutes until the shrimp are just cooked through.

Immediately transfer the shrimp to the ice water bath to stop the cooking. Let them chill for a couple of minutes, then drain and pat dry. Cut into bite-size pieces if you like, or leave whole. Gently toss with the dressing and season to taste with salt and pepper.

Serve chilled.