Shrimp Salad with Tarragon and Chives

Ingredients

2 lb. large shrimp (31-40 count)
3/4 cup finely chopped celery with leaves
1/4 cup mayo
1/4 cup thinly cliced fresh chives
2 Tbsp. finely chopped fresh tarragon
1 Tbsp. fresh lemon juice
kosher salt
ground black pepper

Directions

1. Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until bright pink and cooked through - about 2 minutes. Drain and rinse immediately under cold water to prevent over cooking.

2. In a large bowl, stir the celery, mayo, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the shrimp and season to taste with more lemon juice, salt and pepper (if needed).

Total Time: 15 minutes
Servings: 6
Recipe adapted from: Food + Wine's Shrimp salad rolls with tarragon and chives