Shrimp Salad

• 6 large hand boiled eggs
• fresh dill
• salt and pepper
• 16-20 large fresh or frozen raw shrimp
• 6 oz.-8 oz. snap peas
• 3/4 C. frozen peas
• 1/2 C. yogurt
• 2 tsp. Dijon mustard
• 1/4 C.-1/2 C. red onion, chopped
• 4 red potatoes, quartered or
• 1 C. ring or shell macaroni
• 2 lemons and jest
• lettuce leaves for garnish
• 2 stalks celery
• 2 tsp. white wine vinegar
• 1 T. EVOO

1. In 4 qt saucepan put eggs in cold water, boil water. Cover and turn off heat & let stand 5 min. Remove eggs with slotted spoon, peel and quarter. In pan squeeze lemon, add dill and bring to a boil. Reduce heat to simmer and add shrimp, cook for 3 min. Drain under cold water. Set aside.
2. If desired, place potato in cold water to cover, add 2 tsp. salt. On high cover and reduce heat when boiling for 15 min., or cook macaroni for 10 min. until tender. Rinse in cold water.
3. In saucepan heat water to boil. Add snap peas and frozen peas. Cook 2 min. or until tender and bright green.
4. In a large bowl whisk yogurt, mustard, lemon juice, 1/4 tsp. salt & ground black pepper
5. In another bowl whisk vinegar, 2 T. lemon and 1/8 tsp. salt & pepper. Toss and add shrimp and eggs.
6. Place in bowl covered in lettuce.

eggs, dill, salt, shrimp, peas, frozen peas, yogurt, mustard, red onion, red potatoes, ring, lemons, stalks celery, white wine vinegar, evoo

Taken from www.epicurious.com/recipes/member/views/shrimp-salad-50185101 (may not work)