Dill, has become a bit of an obsession for me this summer. I absolutely can not get enough of it. So, when I had a party recently I looked for something with fresh dill in it. These shrimp sliders were the answer. They were absolutely delicious, easy to make, could be made ahead, and reasonably priced. What more can you ask for when entertaining?
I modified this recipe slightly from a Barefoot Contessa recipe by cutting it in half, and putting it on a slider bun with arugula as an appetizer. Enjoy!
1 1/2 tbsps plus 1/2 tsp kosher salt
Half a lemon, cut into wedges
2 pounds large shrimp in the shell (16 to 20 shrimp per pound)
1 cup mayonnaise ( I like Hellman’s Olive Oil Mayonnaise)
1/2 tsp Dijon mustard
1 tbsp white wine vinegar
1/2 tsp freshly ground pepper
3 tbsps minced fresh dill
1/2 cup minced red onion
1 1/2 cups minced celery
Small container of pre-washed arugula
Bring 10 cups of water, 1 1/2 tbsps of salt and half a lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for approx. 3 minutes or until shrimp are pink and just cooked through. Careful not to overcook. Remove from boiling water with a slotted spoon and transfer to bowl of ice water to stop cooking. Repeat with other half of shrimp. Once shrimp are cool, peel and devein, place in large bowl.
In a medium bowl, whisk together mayonnaise, mustard, vinegar, 1/2 tsp salt, pepper and dill. Toss with peeled shrimp in large bowl. Add the red onion and celery and check the seasonings. Cover and refrigerate for a few hours. Assemble onto slider buns with argula. Makes appoximately 36 sliders.