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
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 195 (72%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 23.2mg||7 %|
|Sodium 779.9mg||27 %|
|Potassium 149.9mg||4 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 17.5g|
|Protein 3.1g||4 %|
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Calories per serving: 271
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