Lemony Shells & Shrimp Salad

ShurFine

8 oz small shells

½ lb cooked, peeled, deveined, small shrimp

1 cup frozen peas, thawed

1 cup thinly sliced radishes

1/3 cup light mayonnaise

¼ cup buttermilk

3 Tbsp snipped fresh chives

1 Tbsp chopped fresh dill

1 Tbsp fresh lemon juice

1 tsp finely shredded fresh lemon rind

½ tsp onion salt

¼ tsp pepper

There's nothing in the world like the smell of freshly chopped dill.

Cook shells according to package directions; rinse in cold water and drain well. If shrimp is frozen, thaw under cold, running water and drain well. Toss shells, shrimp, peas and radishes together in a large bowl. 

I used small shrimp - not salad shrimp, but small ones.

In a small bowl, combine mayonnaise, buttermilk, chives, dill, lemon juice, lemon rind, onion salt and pepper. 

Complexity.

Pour dressing over shells and vegetables and toss to coat. 

Ready for the potluck!

My Rating: 3/5 "The sauce on this stuff is wonderful - really really delicious. But there's not enough of it once you mix it in with the pasta for its flavor to have the impact it should, which is unfortunate. This is a remarkable blend of flavors and textures, though, and more interesting than your usual I-had-to-make-a-potluck-contribution kind of thing. But it doesn't stay fresh very long, and when it goes bad, it goes DISGUSTING."