Shrimp Salad

Method

1. 1

   Fill a large pot with water; season generously with kosher salt. Halve 2 lemons and squeeze their juice into pot; add spent lemons. Bring water to a boil.

2. 2

   Remove pot from heat and immediately add 1 lb. large shrimp, peeled, deveined. Let sit until bright pink, 1–2 minutes, then drain. Transfer shrimp to a large bowl of ice water and let cool. Drain and pat dry.

3. 3

   Coarsely chop shrimp and place in a clean large bowl. Add 2–3 celery stalks, finely chopped, ½ small red onion, finely chopped, ⅔ cup mayonnaise, ¼ cup thinly sliced chives, 1 Tbsp. Old Bay seasoning, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season with freshly ground pepper. Stir shrimp salad to combine.

4. 4

   Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches, toast 4 thick slices country-style bread, turning halfway through, until golden brown and crisp, about 3 minutes per batch. Transfer toasts to plates and rub with cut sides of 2 garlic cloves, halved. Pile shrimp salad on toasts; sprinkle with Old Bay and chives and season with more pepper.

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