Always an impressive holiday first course — serve the marinated shrimp cradled in a lettuce leaf ‘cup’ on a chilled plate or in a martini or champagne coupe glass with a sprig of fresh dill.
INGREDIENTS:
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
METHOD:
Combine all ingredients, except shrimp, and stir to combine well.
Fold in shrimp. Place in a bowl, cover, and refrigerate overnight or at least six hours for best flavor.
Serve on a bed of fresh baby greens as salad first course or serve in a small chilled cup garnished with fresh dill sprigs.
Serves 6 – 8.
SOURCE: Recipe courtesy of Cheryl Smith of Los Gatos
