📖 Instructions

1. First, prep your shrimp! Thaw them completely if frozen and pat them dry with paper towels. This step is crucial for achieving that perfect sear later on. Don't skip it!
2. Next, heat your large skillet over medium-high heat. Add a tablespoon of olive oil – get a good quality extra virgin if you can find it – to coat the pan evenly.
3. Once the oil shimmers, add your shrimp. Avoid overcrowding the pan; work in batches if necessary to ensure even cooking. We want a nice golden brown color, not overcooked rubbery shrimp.
4. Cook for 2-3 minutes per side, until pink and opaque. Season with salt and pepper immediately after you take them out of the pan.
5. Let your shrimp cool completely before chopping. This will make it much easier to work with later on. Trust me on this one; it's a game-changer.
6. Chop the shrimp into bite-sized pieces. How small you chop it depends on your personal preference. I like a mix of sizes for interesting texture.
7. In a large bowl, combine all of the other ingredients: the chopped herbs, the spices, the mayonnaise, lemon juice, salt, and pepper. Give it a really good stir to make sure everything is thoroughly mixed. You want that delicious flavor evenly distributed.
8. Now, gently fold in the cooled shrimp. Be careful not to overmix; we don't want to make the shrimp mushy. A few gentle folds is all you need.
9. Taste and adjust! Depending on your preference, you might want more lemon, more herbs, or a bit more spice. This is your chance to personalize this recipe and make it your own.
10. Serve immediately or chill for later. This salad tastes amazing both chilled and at room temperature. It's a great option for meal prep or a quick and easy lunch when you're on the go.
11. Garnish with fresh herbs, like parsley or dill, before serving. A few lemon wedges add a lovely touch too!