Cold Shrimp in Dill Cream Sauce

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This is a fantastic make-ahead recipe, ideal for a picnic or tomorrow’s lazy lunch. The key to perfect shrimp is steeping them in hot water, rather than boiling them, which ensures that they’re tender and juicy every time. And while this dill-cream sauce—inspired by my mom’s Seattle Junior League cookbook—is a sure winner, these sprightly shrimp will shine no matter how you want to dress them up. —Ned Baldwin, Houseman, NYC 

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

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4 Servings


lemon, zest removed with a vegetable peeler, halved, divided


cup white wine vinegar or unseasoned rice vinegar


Tbsp. sugar


Tbsp. Diamond Crystal or 1 Tbsp. plus 1½ tsp. Morton kosher salt, plus more

lb. jumbo shrimp, peeled, deveined


celery stalks, chopped


cup heavy cream


Tbsp. finely chopped dill, plus more for serving


head of Boston, Bibb, or Little Gem lettuce, leaves separated

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