Tender chilled shrimp gently poached in lemon-vinegar broth, folded with celery, cream, and fresh dill, then served over crisp Bibb lettuce for a bright, cooling finish.

Serves four to six

Ingredients

• 1 1/2 lbs. (16–20 count) Wild Caught Texas Shrimp
• 1 large lemon
• 2 1/2 tbsp sugar
• 2 1/2 tbsp salt
• 1 cup white wine vinegar
• 3 celery stalks, chopped
• 3/4 heavy cream
• 3 tbsp fresh dill, chopped
• 1 head Bibb lettuce

Preparation

• Peel, clean, and devein the shrimp.
• Zest the lemon and add to a pot with juice from half the lemon, vinegar, sugar, salt, and 5 cups water. Bring
• Remove from heat and add shrimp. Let sit until cooked through (4–5 minutes).
• Transfer shrimp to a plate and chill in the freezer for 10–12 minutes.
• In a bowl, combine shrimp, celery, cream, dill, and remaining lemon juice. Mix well.
• Wash and dry lettuce leaves.
• Arrange lettuce on a platter and spoon shrimp mixture over the top. Garnish with dill.

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