Dilled Shrimp Appetizer

Karen Druker

This is great by itself, or over lettuce, served with tomato wedges and boiled eggs as a cooling summer salad.

  • 1 ½ C. mayonnaise
  • 1/3 C. lemon juice
  • 1/8 C. sugar
  • ½ C. sour cream
  • 1 red onion, thinly sliced
  • 2 T. dry dill
  • ¼ t. salt
  • 2 lbs. cooked medium or large shrimp

In a bowl, mix mayonnaise, lemon juice, sugar, sour cream, onion, dill and salt. Stir in shrimp. Cover and refrigerate, at least 4 hours. Stir once, and serve with tooth picks.

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