Salad with shrimp and dill

Ingredients:

• 1.8 kg large shrimp in shells (65-80 pieces in total)
• 3 tbsp + 1 tsp coarse salt
• 1 lemon, cut into 4 pieces
• 2 cups mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons white wine or white wine vinegar
• 1 teaspoon freshly ground black pepper
• 6 tablespoons chopped fresh dill
• 1 cup chopped red onion (1 pc.)
• 3 cups chopped celery (6 stalks)

Preparation:

1. Bring 5 liters of water to a boil in a large saucepan with 3 tablespoons of salt and lemon. Add half the shrimp and reduce heat to medium. Simmer uncovered for 3 minutes or until the shrimp are almost cooked through. Transfer with a slotted spoon to a bowl of cold water. Bring the water to a boil and repeat with the remaining shrimp. Let cool; then peel and devein the shrimp.
2. In a separate bowl, combine mayonnaise, mustard, white wine or vinegar, 1 teaspoon salt, black pepper, and dill. Mix with peeled shrimp. Add red onion and celery and taste. Serve immediately or cover and refrigerate for several hours.