Shrimp Salad

Ingredients

For 4 servings

• •0.5 c. à café Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• •2 lemons
• •1 lb large shrimp, peeled, deveined
• •2 –3 celery stalks, finely chopped
• •0.5 small red onion, finely chopped
• •0.6666666666666666 tasse mayonnaise
• •0.25 tasse thinly sliced chives, plus more for serving
• •1 c. à soupe Old Bay seasoning, plus more for serving
• •Freshly ground pepper
• •3 c. à soupe extra-virgin olive oil
• •4 thick slices country-style bread
• •2 garlic cloves, halved

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.