Shrimp Salad with Lemon Thymed Dressing - YMCA of Central Florida

Ingredients

• 1½ lbs. shrimp, precooked, peeled, and deveined (16–20 shrimp per pound)
• ½ cup mayonnaise
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 lemon, zested and cut into wedges
• 2 tablespoons fresh thyme, chopped
• 1 clove garlic, grated
• Kosher salt and pepper, to taste
• 1 stalk celery, diced
• ½ small red onion, finely diced
• 12 whole romaine lettuce leaves