Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm.
Kate Sears for The New York Times This classic recipe features a simple sauce ... Using plenty of lemon is the secret to this tangy, creamy shrimp salad. David Malosh for The New York Times.
(Alternatively, mash in a bowl with a fork.) Blend until smooth, adding a little water if needed to achieve a sauce-like consistency. Season with salt or lemon juice to taste.