Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Small shrimp *
*cooked, shelled, deveined
1/2 c Finely diced celery
1/2 c Cucumber, finely diced
-(peeled, seeded)
1/4 c Freshly snipped dill or
1 ts Dill weed
2 tb Minced shallots
-or yellow onion
1/2 c Mayonnaise
2 tb Sour cream
2 tb Lemon juice
1 tb Dijon mustard
1 tb Anchovy paste
1/8 ts Freshly ground black pepper
Salt to taste

PLACE THE SHRIMP, celery, cucumber, dill and shallots in a large
mixing bowl. Whisk together the rest of the ingredients except the
salt, and pour the dressing over the shrimp. Toss well. Taste the
salad and add salt, if needed. Toss well again. If the salad seems
dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and
chill it for several hours. Mound the salad on crisp lettuce leaves
or spoon it into hollowed-out tomatoes. Makes 4 to 6 servings

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