Ingredients

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)
1 cup of fresh or frozen peas

Directions

1. Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
2. In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp.
3. Add the red onion, celery, peas, and check the seasonings. Serve or cover and refrigerate for a few hours.

Serves 12.

print recipe

Ingredients

1 1/2 pounds ground chuck (20% fat)
4 1-inch cubes sharp white cheddar cheese, each halved
8 soft dinner rolls, split
your favorite burger accompaniments, for serving

Directions

1. Divide meat into 8 equal pieces. Shape into balls. Press 1 cheese piece into center of 1 meatball and enclose cheese in meat. Flatten to 2 1/2- to 3-inch-diameter patty. Repeat to form 7 more patties. Sprinkle both sides of patties with salt and pepper.
2. Prepare barbecue (medium-high to high heat). Grill patties until cooked to desired doneness and cheese centers soften, about 5 minutes per side for medium.
3. If desired, grill cut side of rolls until toasted, about 1 minute. Transfer patties to rolls; let rest 5 minutes.

Makes 8.

print recipe

Ingredients

1/2 pound ground lamb or chicken
1/2 cup cooked white or brown rice
1/4 cup plain yogurt
1/2 teaspoon ground cumin
Pinch of allspice
½ teaspoon salt
Extra-virgin olive oil, for drizzling
4 small round dinner rolls, split

Directions

1. Combine the meat, rice, yogurt, cumin, allspice and salt in a medium bowl. Form 4 patties and drizzle each on 1 side with olive oil.
2. Heat a nonstick skillet over medium-high heat and cook the patties, olive oil side down, for 3 to 4 minutes per side for well done but still juicy.
3. Place the burgers on the rolls, chop into pieces and serve.

Serves 4.

print recipe