Total Time
20mins
Prep 10 mins
Cook 10 mins

This salad dish has a refreshing taste on a nice sunny day. My family loves it. Found this recipe on the back of the bag of shells. I added a bit more to it.

Ingredients Nutrition

Directions

  1. Cook shells as it is directed on pkg.
  2. Rinse and drain well.
  3. In a large bowl combine mayonnaise,mustard,lemon juice,dill weed and salt.
  4. Mix well.
  5. Add cumcumbers,carrots, shrimp and shells.
  6. Mix well Cover and chill in ref.
  7. for 2-4hours or overnight.
Most Helpful

I made this today for a moving party. Tasted it and it is really good. All I changed was not adding the cuccumber. They don't agree with me too well plus what another reviewer said about having the seeds in there. Couldn't find a seedless one right now. I also added some fresh ground pepper. The Dijon mustard really gives it a kick. Oh and I did add a little dribble of pickle juice. I'll let you know how it goes over.

Sunnee50 May 20, 2010

I ADORE this salad! I have one recommendation straight away though, I would only use an English cucumber, I think the seeds in the salad would not be appealing. I used elbow mac (Dreamfields, cutting back on carbs) and light miracle whip. I cut the Dijon in half as I am not the biggest mustard fan. For the salt I used a smoky seasoned salt and added some pepper. For added crunch, I added minced onion and finely chopped celery, and some roasted red pepper for color. I also suggest the sitting overnight. The cucumbers keep this salad very moist and fresh tasting. A winner for sure!

Michelle S. April 23, 2008

I thought this was a nice, uncomplicated salad that uses simple, basic ingredients I keep around all the time. I used low-fat mayo and upped the dijon mustard just a bit. This made a very enjoyable lunch. Thanks for posting a great recipe.

ratherbeswimmin' January 30, 2007