The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

White Shrimp Salad With Meyer Lemon And Dill


3 pounds poached white shrimp (deveined and cleaned)

2 egg yolks

3 tablespoons of chopped dill

2 Meyer lemons, zested and juiced

2-3 cloves of garlic, chopped

1 shallot brunoise

1¾ cups vegetable oil

Salt and pepper to taste


  1. Hand chop the shrimp to your desired size. Set asie in refrigeration.
  2. In food processor, blend all ingredients except the oils. While the machine is running slowly drizzle in the oils. (If it starts to get too thick add a few drops of cold water).
  3. Season mixture with salt and pepper.
  4. Fold together the shrimp and the dressing. Keep ice cold.
Print Recipe