Cashew, Shrimp, and Pea Salad

• Dill Dressing
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh dill or 1 teaspoon dried dill
• 1 1/2 cups roasted cashews (salted or unsalted)
• 1 16-ounce package fresh or frozen baby peas, defrosted and drained
• 1 cup thinly sliced green onions (including tops)
• 2 large celery stalks, cut diagonally into thin slices
• 3/4 pound small shrimp , peeled, deveined, and cooked
• Salt and pepper to taste
• 6 to 8 large butter lettuce leaves, rinsed and chilled
• Dill sprigs (as garnish)

Prepare the dressing by mixing all ingredients in a medium bowl.

Set aside in the refrigerator.

In a large bowl, combine the cashews, peas, green onions, celery, and shrimp .

Toss to mix.

Add the dressing and mix thoroughly.

Season with salt and pepper and toss gently again.

Line a plate or shallow soup bowl with the lettuce leaves so they form a kind of pocket or bowl.

Spoon the salad into the center of the leaves.

Toss a few more cashews on top, and add a couple of dill sprigs as garnish.

Refrigerate until ready to serve.

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