Celery & Shrimp Salad
makes 6 servings

1 pound crevette de Matane (aka nordic shrimp)
2 celery stalks
1/2 leek
2 tablespoons flat leaf parsley, chopped
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
2 tablespoons mayonnaise
salt & pepper to taste

Rinse the shrimp very well and let them drain in a colander.

Roughly chop the celery and leeks, rinse, then dry them as well as possible. I used a salad spinner. Next dice the celery and leek, place into a large bowl.

Dry the shrimp. Again, I used a salad spinner for optimal results. Add to the bowl with the leek and celery. Add in the chopped parsley.

Prepare the dressing by whisking together the lemon juice, olive oil and mayonnaise. Add salt and pepper to taste.

Pour the dressing over the shrimp. Mix it up, set it in the fridge to mingle for an hour or two.

I served the shrimp salad on Russian black bread, topped with sliced tomatoes, some alfalfa sprouts and a smudge of boursin au poivre.