- 2 cups (5 dl) cooked and peeled shrimp
- 1/2 cup (1 dl) mayonnaise (my recipe here)
- 4 tbsp red onion
- 4 tbsp fresh dill
- 1 tsp lemon juice
- salt and pepper to taste
Cut shrimp, onion and dill into 1/4 – 1/2 inch (0.5 – 1 cm) pieces.
Mix with mayonnaise and lemon. Season with salt and pepper to taste.
Serve on a piece of toast, on top of a baked potato or avocado half, or use as a sandwich spread.