- 1-1/2 cups mayonnaise
- 1/2 cup sour cream
- 1/3 cup lemon juice
- 1/4 cup sugar
- 1 large red onion, thinly sliced
- 2 tablespoons dill weed
- 1/4 teaspoon salt
- 32 cooked medium shrimp, peeled and deveined
- In a bowl, combine mayonnaise, sour cream, lemon juice and sugar. Stir in onion, dill, salt and shrimp. Cover and refrigerate for 8 hours or overnight. Serve with toothpicks. Yield: 10 servings.
Originally published as Dilly Shrimp in Country Woman Christmas Annual 1998, p22
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