Shrimp with dill sauce is an appetizer recipe that fits into a busy schedule. Perfect for the busy holiday season or summer outdoor parties, this recipe can be made a day or two ahead.

Shrimp boil:
1 celery stalk
1 carrot
1/2 lemon
1 tablespoon kosher or sea salt
1/4 teaspoon cayenne
1 clove garlic
24 medium raw shrimp, shelled and deveined

Dill Sauce:
3/4 cup extra virgin olive oil
1/2 lemon
1 tablespoon dill, freshly chopped
1/2 teaspoon dry mustard
1/2 clove garlic

Prepare the shrimp:
Place 1 quart of water in a Dutch oven and add the celery, carrot, salt, cayenne and garlic. Juice 1/2 lemon into the water and toss the rind in, too. Bring to a lively boil and cook for 10 minutes. Add the shrimp to the pot. When it returns to a boil, remove and drain the contents in a colander. Discard the vegetables. Remove the shrimp and chill.

Prepare the sauce:
Combine the olive oil, lemon juice, dill in a small bowl and whisk until thoroughly blended. Season with salt to taste and add the garlic clove. Refrigerate in a tightly sealed jar for 8 hours. Remove the garlic clove for extended storage.

To serve, chill a serving platter and condiment bowl. Remove and discard the garlic from the dill sauce. Place the dill sauce in the condiment bowl on the platter and arrange the shrimp around the bowl. For a little color contrast, try placing the shrimp on a bed of lettuce leaves or tucking parsley sprigs about the plate.

Yield: 6 servings

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