Super Shrimp Salad

Instructions

1. This salad is really best when completed at least a few hours before serving to allow the flavors to boom.
2. Note 1 concerning stock: For extra shrimpy goodness make a stock from the tails (and/or shells) taken off the thawed shrimp. Place tails in a small saucepan and almost cover them with water. Add a dash of cayenne pepper and simmer about 30 minutes, then drain liquid through a mesh sieve. Set aside sufficient stock for the recipe and the remainder may be frozen for future use. You can also use prepared, store bought stock.
3. Additional NOTES:
4. 1.) I buy the 2-pound bags of frozen shrimp ("All-Purpose" = medium) at a club and they work great. Just put them in the fridge a day ahead to thaw.
5. 2.) This is best when the pasta is made ahead and chilled. 3.) Making the stock ahead is fine, too, but it can be used upon its completion, too.
6. 4.) I chop/slice the celery in my food processor so the pieces are small but larger slices are fine.
7. 5.) If you have found a seafood seasoning with no salt then adding a teaspoon or so of sea salt is recommended.
8. 6.) I use dried parsely as I find fresh is actually a little strong for delicate flavor of shrimp; if you prefer fresh parsley, add just a little at a time and taste test!
9. 7.) You can also use some mild chopped onion or green onions (scallions) in place of the onion powder, but just like the parsley - watch the overall amount as to not overwhelm the shrimp flavor.
10. Boil the pasta so it is al dente, drain well and place in large container to cool down, adding the oil as soon as you put it in the container. Stir the drained pasta to evenly coat it with the oil. Allow pasta to fully cool (and if you have time, put it in the fridge to chill it awhile).
11. In a very large mixing bowl, mix together the mayonnaise, shrimp stock, lemon juice, Old Bay, parsley, onion powder, and pepper - whisk all until well-blended. Toss in the sliced celery, the shrimp, and then the pasta. Using a large spoon, gently stir all everything is well-blended (I use a classic lift and fold mixing method).