Ingredients

• 1 stalk of celery, thinly sliced
• 14 oz jarred hearts of palm, sliced
• 1 bunch of small red radishes, thinly sliced
• Greens from one bunch of radish, torn (if large)

For the dressing:

• 1 shallot, minced
• 1 garlic clove, minced
• ½ cup of mayonnaise
• 2½ tablespoons of Dijon mustard
• 1½ tablespoons of Atomic Horseradish
• 2 tablespoons of lemon juice
• ¼ teaspoon of celery seed
• Zest from 1 lemon (to your taste)
• Salt (to your taste)
• Freshly ground black pepper (to your taste)

For the shrimp:

• 2 lbs of large shrimp
• 1¼ cup of water
• 2 bay leaves
• 1 tablespoon of black peppercorns
• 1 tablespoon of yellow mustard seeds

Instructions

Bring the water, bay leaves, peppercorns and mustard seeds to a boil in a large, lidded pot. Add shrimp. Cover and boil until fully cooked. Drain. Allow to cool slightly then peel. Place the shrimp in a large bowl. Set aside to cool further. Whisk together the dressing ingredients in a small bowl. Set aside. Add the celery, hearts of palm, radishes and greens to the shrimp. Toss to evenly distribute all ingredients. Drizzle with dressing, toss again to coat. Refrigerate 30 minutes to 2 hours prior to serving.