Makes 12 servings
For the shrimp salad:
2 pounds shrimp
½ cup celery, finely diced
3 heads of lettuce or 12 mini sandwich rolls
For the lemon aioli:
1 cup mayonnaise
¼ cup fresh lemon juice
1 teaspoon lemon zest
1 teaspoon white pepper
1 pinch cayenne
1 pinch granulated garlic
¼ cup chopped parsley
Fill a medium saucepan halfway with water. Add a pinch of salt and squeeze in the juice from half a lemon. Bring to a boil.
While waiting for the water to boil, make the lemon aioli by combining the mayonnaise, fresh lemon juice, lemon zest, white pepper, cayenne pepper, and granulated garlic in a blender until smooth. Manually mix in the parsley. Place aioli in the refrigerator.
In a large bowl, prepare an ice bath.
Add shrimp to the boiling water and cook thoroughly. Drain the shrimp, then briefly submerge them in the ice bath. Drain again. Peel the shrimp, and chop into bite-sized pieces.
Mix lemon aioli and diced celery with the chopped shrimp, and place in the refrigerator for 2 hours. Remove the mixture from the refrigerator, and either wrap in leaves of lettuce or place on mini sandwich rolls.