FEEDS: 2-3

WHAT YOU’LL NEED:

• 1/4 C. olive oil
• 1 T. lemon juice
• 1 T. Dijon mustard
• 2-3 shots Tabasco
• 1/3 C. chopped fresh dill
• 1 clove crushed garlic
• 1 lb. cooked and cooled shrimps

LET'S COOK

Mix all the ingredients, except for the cooked shrimps, in a bowl. Cover and refrigerate at least 2 hours.

When it’s time to serve dinner, toss the shrimps with the dill sauce and then pile on top of mixed greens.

MORE IDEAS:

Toss a pound of whole cooked shrimps with the sauce, poke each one with a toothpick, arrange on a platter and serve as a canape.

For great eating, slice the shrimps in half before cooking. They’ll curl and cook quickly.