I love salad with chilled shrimp, but every time I make once, the shrimp ends up mushy. I've chilled shrimp that's been grilled, sautéed, and boiled. What am I doing wrong? Would like to get "shrimp cocktail texture." I use frozen shrimp...could that be the problem?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)