Shrimp Salad

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  Shrimp(454g)
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  Greek Yogurt (2%)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Pickles, Dill, Canned(60g)
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  Lemon Juice, Fresh(30g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Mustard, Dijon(5g)
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  1 ½ teaspoons kosher salt
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  ⅛ teaspoon freshly ground black pepper
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  Bell Pepper
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  Green Onion (Scallion)
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  Chives, Fresh(45g)

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. While waiting, fill a large bowl with ice water and position it near the stove.
2. 2Add the raw shrimp to the boiling water all at once and cook for 2–3 minutes, until the shrimp turn pink, curl into a C shape, and are no longer translucent in the center. Immediately transfer the shrimp to the ice bath using a slotted spoon or spider strainer and let chill for 2–3 minutes until completely cool.
3. 3Drain the chilled shrimp thoroughly and pat dry with paper towels.
4. 4In a medium bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and olive oil until smooth. Finely chop the dill pickles and stir them into the dressing. Season with salt and pepper to taste.
5. 5Dice the bell pepper into ½-inch pieces and thinly slice the green onions, keeping white and green parts separate.
6. 6In a large bowl, combine the cooled shrimp, bell pepper, white parts of the green onions, and the dressing. Gently fold together until evenly coated, then fold in the fresh chives and green parts of the green onions.
7. 7Divide the shrimp salad evenly into 4 airtight containers while still cool. Seal and refrigerate for up to 24 hours.