Shrimp Salad

Fill a medium sauce pan 3/4 full with water. Add the lemon wedges, dill stems and onion. Bring to a boil. Cover and allow to simmer while cooking the vegetables. (This will become a stock to cook the shrimp.)

Fill another medium sauce pan with water. Bring to a boil. Add the potatoes. Cook for about ten minutes or until tender. Drain and set aside in a covered dish to keep warm. Microwave the green beans according to the package instructions. Then, add them to the covered dish with the potatoes.

Raise the heat to medium high on the stock you created and add the shrimp. Simmer just until the shrimp are cooked through, about three minutes. Drain well and add to the vegetables.

In a small bowl combine the lemon juice and whole grain mustard. Whisk in the olive oil. Pour this dressing and the cream or half-and-half over the salad and toss.

Serve on plates garnished with salt, pepper and fresh dill.