1 1/2 cups mayonnaise
1/2 cup sour cream
1/3 cup fresh lemon juice
1/4 cup sugar
1 large red onion, sliced thinly
2 tablespoons dried dill weed
1/4 teaspoon salt
2 pounds cooked medium shrimp
Fresh dill sprigs
Combine all ingredients, except shrimp, and stir to combine well.
Fold in shrimp. Place in bowl, cover and refrigerate overnight or at least six hours for best flavor.
Serve on bed of fresh baby greens as salad first course or serve in small chilled cup garnished with fresh dill spigs.
Serves 6 – 8.
SOURCE: Recipe courtesy of Cheryl Smith of Los Gatos