Title: Creamy Shrimp and Succotash Salad
Categories: None
Yield: 1 Servings

1 10oz box
1 10oz box
2 To 3 oz
1/2 c Chopped red onions
Dresing:
1/2 c Mayonaise
1/4 c Orange juice
3 tb Minced fresh dill -- or 2 t.
Dried
2 tb Whipping cream
1 tb Fresh lemon juice
Salt and pepper -- to taste
1 1/2 lb Large shrimp
Cooked, peeled and deveined
Fresh dill sprigs
Frozen baby limas
Frozen corn kernels
Slab bacon -- 1/4" dice

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip