Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         small shrimp *
                        *cooked -- shelled, deveined
     1/2  cup           finely diced celery
     1/2  cup           cucumber -- finely diced
                        seeded)
     1/4  cup           freshly snipped dill or
   1      teaspoon      dill weed
   2      tablespoons   minced shallots -- or yellow onion
     1/2  cup           mayonnaise
   2      tablespoons   sour cream
   2      tablespoons   lemon juice
   1      tablespoon    Dijon mustard
   1      tablespoon    anchovy paste
     1/8  teaspoon      freshly ground black pepper
                        salt to taste

Preparation:

PLACE THE SHRIMP, celery, cucumber, dill and shallots in a large mixing bowl. Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and chill it for several hours. Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes. Makes 4 to 6 servings JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK