St. Johns June 2019 Newsletter P1_STM79871 June Newsletter | Page 7

RECIPE FROM THE KITCHEN
JUNE 2019
MAYPORT SHRIMP SALAD
Ingredients:
Salad
1 lb. shrimp, peeled and deveined
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 red onion, finely chopped
1 stalk celery, finely chopped
2 tbsp. freshly chopped dill
Toasted bread or butterhead or romaine
lettuce, for serving
Dressing
1/2 cup mayonnaise
Juice and zest of 1 lemon
1 tsp. dijon mustard
Directions:
1. Preheat oven to 400°F. On a large
baking sheet, toss shrimp with oil and
season with salt and pepper.
2. Bake until shrimp are completely
opaque, 5 to 7 minutes.
3. In a large bowl, whisk together
mayonnaise, lemon juice and zest, and
dijon and season with salt and pepper.
Add cooked shrimp, red onion, celery,
and dill to bowl and toss until combined.
4. Serve on bread or over lettuce.
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