Shrimp Salad

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  1 lbs Shrimp
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  0.5 cup Greek Yogurt (2%)

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

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  0.3 cup Pickles, Dill, Canned
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  2 tbsp Lemon Juice, Fresh
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  1 tbsp Olive oil

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

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  1 tsp Mustard, Dijon
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  1.5 tsp 1 ½ teaspoons kosher salt
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  0.1 tsp ⅛ teaspoon freshly ground black pepper
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  1 Bell Pepper(119g)
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  2 Green Onion (Scallion)(30g)
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  3 tbsp Chives, Fresh

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. While the water heats, 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 over high heat, 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 and let chill for 2–3 minutes until completely cool.
3. 3Drain the chilled shrimp thoroughly and pat dry with paper towels.
4. 4Dice the bell pepper into ½-inch pieces and thinly slice the green onions, keeping white and green parts separate. Finely chop the dill pickles.
5. 5In a medium bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and olive oil until smooth. Stir in the chopped pickles and season with the salt and black pepper.
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.