Creamy shrimp and succotash salad

1 Servings

Ingredients

Quantity Ingredient
1 10oz box
1 10oz box
2 To 3 oz
½ cup Chopped red onions
Dresing:
½ cup Mayonaise
¼ cup Orange juice
3 tablespoons Minced fresh dill -- or 2 t.
Dried
2 tablespoons Whipping cream
1 tablespoon Fresh lemon juice
Salt and pepper -- to taste
1½ pounds Large shrimp
Cooked, peeled and deveined
Fresh dill sprigs
Frozen baby limas
Frozen corn kernels
Slab bacon -- 1/4\" dice

Directions

The recipe calls for everything fresh but I've substituted frozen... serves 4 1. Cook limas and corn....separately 2. Cook bacon until crisp and drain well 3. Mix mayonaise, minced dill, orange juice, cream lemon juice, salt & pepper for 5 sec. in blender 4. Reserve 4 shrimp for garnish. Cut remaining shrimp crosswise into thirds. 5. Add shrimp, lima beans and corn......bacon and dressing to chopped onion and toss gently. (This can be prepared 8 hours ahead. Refrigerate) I would serve this on your favorite platter and let people help themselves. French bread, a little wine and thou beside me.........come to think of it this would be great with a spinach souffle.

RUBYdakod

Recipe By : Aug. '88 issue of Bon Appetit File

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