Growing up in New England I have had a lot of shrimp and lobster. This is the fairly close to the typical New England shrimp salad. The only differences. People in New England on Jenewein marinate or steam the shrimp This is the way I have made it for years. Just a few simple ingredients tossed into a buttered roll. Steaming the shrimp.In my opinion, it makes The shrimp more tender than poaching, or frying it. Enjoy!
Place a pan of water on stove. Insert steamer basket. You want the water about 2 inches away from the rack.
Meanwhile peel shrimp and remove tails. Bring the water to a boil that is slightly salted. Reduce heat to medium. Place shrimp on steamer and cover.
Steam shrimp until it is pink and opaque. Flip after a couple of minutes. (When you cut the shrimp in half. It will not be translucent ) Remove shrimp from steamer. Toss into a cold bowl of water
After the shrimp is cool. Drain and pat dry. Cut the shrimp in half. Place shrimp in a bowl and toss with 3 1/2 tablespoons of lemon juice and 1 tablespoon of olive oil. Cover the shrimp. After 15 minutes toss the shrimp again. After 30 minutes. Drain off excess liquid from bowl.
Add in the seasonings, mayonnaise. remaining lemon juice, celery and onion. Serve on a toasted buttered roll with your choice of lettuce.