Shrimp and veggie salad

Ingredients

750 g NORSO peeled and blanched shrimps, thawed
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste
¼ red onion, finely chopped
1 celery stalk, finely chopped
2 tbsp fresh dill, chopped
Toasted bread or romaine lettuce for serving
½ cup mayonnaise
Juice and zest of 1 lemon
1 tsp dijon mustard

Recipe instructions

Preheat oven to 200°C (390°F).
Arrange shrimps on a baking sheet, drizzle with oil, and season with salt and pepper.
Roast until just golden, about 2–3 minutes.
In a large bowl, mix mayonnaise, lemon juice and zest, and dijon mustard. Season with salt and pepper.
Add roasted shrimps, red onion, celery, and dill. Toss gently to combine.
Serve on bread or lettuce leaves.