View source for Shrimp Salad

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'''Ingredients'''<br>
¼ small bunch dill<br>
1/2 small shallot, about a Tbsp chopped<br>
1 12-oz. Oregon bay shrimp or similar (cooked, peeled, deveined, tail off)<br>
1 lemon (all the zest, half the juice)<br>
3 Tbsp. mayonnaise<br>
2 Tbsp. sour cream<br>
¼ tsp. kosher salt, plus more<br>
Freshly ground black pepper<br>
<br>
'''Method'''<br>
Thoroughly pat dry one 12-oz. bag frozen cooked small shrimp, thawed, with a kitchen towel or paper towels. Coarsely chop half of the shrimp. Place all shrimp in bowl with shallot and dill.

Using a Microplane, finely grate zest of 1 lemon into bowl, juice 1/2 the lemon, you should have about 1 Tbsp of juice. Add lemon juice to bowl with shrimp and mix gently to combine.

Add 3 Tbsp. mayonnaise, 2 Tbsp. sour cream, and ¼ tsp. kosher salt to shrimp; mix gently to coat. Season with freshly ground black pepper and more salt if needed. Cover with plastic wrap or transfer to an airtight container and cover. Chill at least 30 minutes and up to 1 hour.

Serve with hard boiled eggs on toast or lettuce leaves.