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.