I like my fresh shrimp salad crunchy and light. I steam my peeled and deveined shrimp in a large pot, covered with a vent. Place a small steamer basket inside the pot, add water to sit in the pot just below the steamer basket and 1/4 cup of white vinegar. Steam for four minutes. Set your kitchen timer, four minutes goes by quickly. Plunge the cooked shrimp in an ice bath, to stop the cooking process. Drain the shrimp in a colander and place in the refrigerator. After fifteen minutes, the shrimp will be firm and cold. Place the shrimp in a large bowl with a little light mayo (think three tablespoons to one pound of shrimp-more or less for your taste), a few small hearts of celery, chopped, sprinkle tarragon to cover the top of the shrimp and stir, blending all ingredients. Add sea salt and white pepper to season, taste and adjust. Add lemon juice just before serving. Serve with fresh fruit, crackers or on a bed of lettuce.
I used Royal Red Shrimp from Port Canaveral. Shopping info at Wild Oceans Seafood Market.