Saturday, May 1, 2010

Zak's Kitchen: Dill Shrimp Salad

Here's a delightful dish you can make in minutes. Perfect as the weather gets warmer.

Zak's Dill Shrimp Salad
Serves 4-6

1-1/2 pounds of small cooked shrimp (cleaned, no tails)
3 green onions (chopped)
1 large celery stalk (chopped)
1/2 cucumber (chopped)
1/4 cup mayonaisse
1/4 cup sour cream
2 Tbsp. fresh dill (chopped)
2 lemons; juiced
1 lime; juiced

Mix together all ingredients in a large bowl. Chill for 30 minutes. Serve by itself on crisp lettuce leaves, or on top of toast corners or pumpernickel rounds as hors d'oeuvres.

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