Amount
Ingredient
Preparation



1
pound
shrimp

small, cooked, shelled, deveined



1/2
cup
celery

finely diced



1/2
cup
cucumber

finely diced, peeled, seeded



1/4
cup
dill weed

freshly snipped, or 1 ts dried



2
tablespoons
shallots

minced, or yellow onion



1/2
cup
mayonnaise





2
tablespoons
sour cream





2
tablespoons
lemon juice





1
tablespoon
dijon mustard





1
tablespoon
anchovy paste





1/8
teaspoon
black pepper

freshly ground



1
x
salt

to taste

 Place the shrimp, celery, cucumber, dill and shallots in a large mixing bowl.

Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp.

Toss well. Taste the salad and add salt, if needed.

Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream.

Cover the bowl and chill it for several hours.

Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes.

Makes 4 to 6 servings