Ingredients

The following ingredients have 2 Servings
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream, creme fraiche or plain greek yogurt ( (I used yogurt))
  • 3 tablespoons or more chopped fresh dill (save some for garnish)
  • 1 tablespoon finely chopped onion
  • dash of hot sauce ((I used tabasco))
  • a generous squeeze of lemon
  • salt and pepper to taste
  • 1 pound 500 grams medium shrimp, cooked and peeled
  • 2 slices brown bread or pumpernickel or rye
  • 2 hard boiled eggs (sliced)
  • jarred asparagus spears

Instruction

  • Stir the dressing ingredients together in a bowl large enough to hold the shrimp.
  • Taste and adjust the seasoning.
  • Stir in the cooked shrimp and transfer to the fridge for a half an hour.
  • To serve, use a slotted spoon to remove the shrimp from the dressing.
  • Toast the bread if you like then arrange on a plate and spread some of the extra dressing on the bread.
  • Arrange the sliced hard boiled eggs and asparagus on top then pile the shrimp salad high. Garnish with dill. Serve with a knife and a fork.