Shrimp Salad

Bring a large pot of salted water to a rolling boil over high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and curl into a C-shape - do not overcook. Immediately drain the shrimp in a colander and plunge into an ice bath to stop the cooking process. Let the shrimp chill for 5 minutes, then drain thoroughly and pat dry with paper towels. Cut larger shrimp into bite-sized pieces if desired, leaving smaller ones whole for the best texture and presentation.

In a large mixing bowl, whisk together mayonnaise, lemon juice, and Dijon mustard until smooth and well combined. Add the finely diced celery, minced red onion, chopped dill, and chives to the dressing mixture. Season with salt, pepper, and paprika, stirring to distribute evenly. Gently fold in the chopped hard-boiled eggs and drained capers for added texture and flavor. Taste and adjust seasoning as needed, adding more lemon juice for brightness or salt for flavor.

Add the chilled shrimp to the dressing mixture and gently fold together using a large spoon, being careful not to break up the shrimp. Mix until all shrimp are evenly coated with the creamy dressing and the ingredients are well distributed. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld and the salad to chill properly. Give it a gentle stir before serving to redistribute the dressing that may have settled.

Arrange fresh mixed greens on individual serving plates or bowls as a bed for the shrimp salad. Scoop generous portions of the chilled shrimp salad over the greens or serve in sandwiches on toasted bread or croissants. Garnish with fresh lemon wedges, cherry tomato halves, and a sprinkle of fresh herbs for color and additional flavor. Serve immediately while chilled for the best taste and texture. This classic American shrimp salad is perfect for summer lunches, light dinners, or elegant entertaining, offering a refreshing and protein-rich meal that's both satisfying and sophisticated.